Description
An easy, classic Philly Cheesesteak loaded with thinly sliced steak, caramelized onions, melted provolone, and toasted garlic butter hoagie rolls.
Ingredients
- 2 pounds top sirloin steak or ribeye, trimmed and sliced very thin
- 2 tablespoons vegetable oil, divided
- 8 slices mild provolone cheese
- 4 tablespoons butter, softened
- 4 tablespoons mayonnaise
- 4 hoagie rolls, sliced through
- 4 oz mushrooms, sliced
- 1 large yellow onion, chopped
- 1 green bell pepper
- 1 red bell pepper
- 1/2 teaspoon minced garlic
- 2 teaspoons coarse kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Place the steak in the freezer for 30 minutes to firm up for easier slicing. Trim excess fat, season with salt and pepper, and set aside.
- Slice onions and prepare the hoagie rolls by cutting them lengthwise about 3/4 of the way through.
- Mix softened butter with minced garlic and spread on the rolls. Toast in a skillet until golden brown. Set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Saute onions for 8-10 minutes until slightly caramelized. Remove and set aside.
- Increase heat to medium-high and add remaining oil. Cook steak for 2-3 minutes without moving, then flip and cook the other side.
- Return onions to the pan and mix with the steak.
- Divide into 4 portions and top each with 2 slices of provolone. Turn off heat and let cheese melt.
- Spread mayonnaise on toasted rolls. Place rolls over the meat mixture and use a spatula to flip into the bread.
- Serve immediately.
Notes
- Freezing the steak slightly helps achieve ultra-thin slices.
- You can add mushrooms and bell peppers while cooking the onions for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Sandwich
- Method: Stovetop
- Cuisine: American