Simple Recipes for Every Day
Philly Cheesesteak
- Serves: 4
- Prep Time: 15 min
- Cook Time: 25 min
Ingredients
- 2 pounds ribeye, fat trimmed, very thinly sliced
- 1 ¾ teaspoons kosher salt
- 1 tablespoon vegetable oil
- 1 large sweet onion, chopped
- 4 tablespoons mayonnaise
- 1 garlic clove, grated
- 4 tablespoons salted butter, softened
- 4 hoagie rolls, split lengthwise
- ½ teaspoon freshly cracked black pepper
- 8 slices sharp or mild provolone cheese
Method
Preheat the oven to 400°F with a rack in the center position.
Season the beef all over with 1½ teaspoons of the salt. Heat the oil in a large cast iron skillet over high heat. Once the oil is glistening, working in batches, add the beef and cook, undisturbed, until beef begins to brown, about 2 minutes. Stir and cook until the beef is cooked through, about 2 minutes more. Using a slotted spoon, transfer the beef to a plate.
Reduce the heat to medium. Add the onion to the same skillet and season with remaining ¼ teaspoon of salt. Cook, stirring often, until browned and softened, 7-8 minutes.
Meanwhile, in a small bowl, combine the mayonnaise and garlic. Spread 1 tablespoon of the butter on the cut sides of each roll. Arrange rolls, cut sides up, on a sheet pan and bake until toasted, about 4 minutes. Remove from the oven and spread the cut sides of each roll with 1 tablespoon of garlic mayo. Return the beef to the skillet with the onions and season with the black pepper. Cook, stirring, until beef is warmed through. Remove the skillet from heat and top the beef mixture with provolone in a single layer.
Once the cheese is melted, evenly divide the mixture between toasted rolls. Serve immediately.