Easy Philly Cheesesteak Sandwich Recipe
This easy recipe for Philly Cheesesteak Sandwiches features tender ribeye steak, caramelized onions, and melty provolone cheese on toasted garlic-butter hoagie rolls. Perfect for a quick and satisfying meal, these sandwiches deliver a hearty and flavorful experience in no time.
Equipment
- Large skillet or flat cooktop
- Spatula
Ingredients
- 2 tablespoons unsalted butter, softened
- 1 garlic clove pressed
- 4 hoagie rolls sliced three-quarters through lengthwise
- 2 tablespoons extra-light olive oil or vegetable oil divided
- 1 large sweet onion diced
- 1 pound ribeye steak fat trimmed and meat thinly sliced
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper or to taste
- 8 slices mild provolone cheese
- ¼ cup mayonnaise or to taste
Instructions
- Make Garlic Butter: Combine the softened butter and pressed garlic in a small bowl. Mix well and evenly spread the garlic butter over the cut sides of the hoagie rolls.
- Toast the Rolls: Heat a skillet or griddle over medium heat. Place the rolls buttered-side down in the pan and toast for about 1–2 minutes, or until they are golden and crisp. Remove the rolls from the skillet and set aside.
- Cook the Onions: Add 1 tablespoon of oil to the skillet and heat over medium. Add the diced onions, stirring frequently, and cook for about 8–10 minutes until softened and caramelized to a golden brown color. Transfer the onions to a bowl and set aside.
- Cook the Steak: Turn the heat up to high and add the remaining tablespoon of oil to the skillet. Spread the thinly sliced steak evenly in the pan and let it cook undisturbed for about 2 minutes, until it begins to brown. Flip the steak, season it with salt and pepper, and cook for another 2–3 minutes, or until it is fully cooked through. Stir in the caramelized onions to combine.
- Prepare the Cheesesteak Mixture: Divide the steak and onion mixture into 4 portions while still in the skillet. Lay 2 slices of provolone cheese over each portion and allow the cheese to melt from the residual heat. Turn off the heat once melted.
- Assemble the Sandwiches: Spread a thin layer of mayonnaise on the toasted side of each hoagie roll. Place the open roll directly over one portion of the steak and cheese mixture. Use a spatula to scoop and flip the mixture into the roll, closing it as you go. Repeat for the remaining rolls and cheesesteak portions.
Notes
- Ribeye steak is ideal for its marbling and flavor, but flank steak can be used as a leaner option when sliced thinly against the grain.
- For easier slicing, freeze the ribeye steak for about 30 minutes before cutting into thin slices.
- A flat-top grill is excellent for making multiple sandwiches at once and gives the sandwiches a great flavor and texture.
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