Easy Philly Cheesesteak
The iconic Philly Cheesesteak sandwich combines razor-thin steak that's seared until brown with onions and cheese then piled high onto a soft hoagie roll. It's so delicious you won't believe how easy it is!
Servings: 2
Ingredients
- 2 large hoagie rolls softer rolls work best
- 1 3/4 pounds ribeye steak
- 2 teaspoons Diamond crystal kosher salt
- salt and pepper to taste
- 2 medium yellow onions chopped
- 12 slices American cheese see notes below
- pan fried long hots or pickled cherry peppers optional
Instructions
- Place the ribeye steak on a wire rack lined baking sheet and salt on all sides. Refrigerate for at least 12 hours or overnight. Note: If in a rush, you can skip this step and just season with salt and pepper after cooking the seared steak.
- With a sharp knife, slice the steak into the thinnest pieces you can manage.
- Heat a large cast iron pan (14" works best for 2 hoagies) to medium-high heat. Once the pan is smoking add a touch of neutral oil to the pan and the steak and onions. Spread everything out in one layer and leave it undisturbed for 5-7 minutes or until well browned.
- Flip and continue to cook for another 1-2 minutes or until no longer pink then add 6 slices of cheese. Chop the cheese and beef and mix together.
- Turn off the heat and spread the meat into two sections roughly 10" long. Top each section with 2-3 slices of cheese or enough to cover the length of the hoagie roll. Place the rolls on top of the sections and scoop the meat into the roll with a large spatula. Top each sandwich with your choice of either fried long hots or cherry peppers or eat just as is. Enjoy!
Video
Notes
- Servings. Makes 2 large hoagies or 4 smaller sandwiches.
- Pan. A cast iron, stainless steel, or carbon steel will all work well to sear the beef and onions. It goes without saying, a griddle top such as Blackstone, will work even better and allow you to make numerous cheesesteaks at one time.
- Cheese. You can use whiz, provolone, white or yellow American cheese. A quick melting cheese is best.
- Peppers. Italian long hots or cherry peppers are great as a topping. Long hots are about double the spice level of pickled cherry peppers. Cherry peppers provide a good acid component which a traditional cheesesteak lacks.
- Beef. Ribeye works best but you can use sirloin, flank, skirt, and even eye cuts.
- Amount of beef per sandwich. A large hoagie (10"roll) will need 3/4-1 pound of sliced ribeye. For smaller rolls, a 1/2 pound works well.
- Slicing the beef. Freezing the beef for at least 45 minutes will allow you to get the thinnest cuts with a knife. If you have a meat slicer that would work best or ask a butcher to slice it for you.
- Leftovers. Philly Cheesesteak can be saved in the fridge for up to 3 days. To reheat, wrap tightly in foil and bake at 300-325°F until warm (about 15 minutes).
Nutrition
Calories: 1363kcal | Carbohydrates: 67.1g | Protein: 82.8g | Fat: 89.9g | Saturated Fat: 43.6g | Cholesterol: 283mg | Sodium: 1330mg | Fiber: 10.6g | Sugar: 14.1g | Calcium: 714mg | Iron: 9mg
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