Description
This classic Philly Cheesesteak recipe features tenderly thin-sliced ribeye steak, sweet caramelized onions, and melted provolone cheese served on toasted hoagie rolls with a hint of garlic butter and mayonnaise for the ultimate savory sandwich experience.
Ingredients
Scale
Meat and Seasoning
- 1 lb Ribeye steak, trimmed and thinly sliced
- 1/2 tsp Sea salt, or to taste
- 1/2 tsp Black pepper, or to taste
Vegetables
- 1 large sweet onion, diced
Dairy and Bread
- 8 slices provolone cheese, mild (not aged provolone)
- 4 Hoagie Rolls, sliced 3/4 through
- 2 Tbsp unsalted butter, softened
Other
- 1 garlic clove, pressed
- 2–4 Tbsp mayonnaise, or to taste
- 2 Tbsp oil (divided for cooking onions and steak)
Instructions
- Prepare the Rolls and Beef
Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice the sweet onion and thinly slice the ribeye steak as thin as possible to ensure tender, quick cooking. - Make Garlic Butter and Toast Buns
In a small bowl, combine 2 Tbsp softened unsalted butter with the pressed garlic clove. Spread this garlic butter evenly onto the cut sides of each hoagie roll. Toast the buns on a large skillet, flat cooktop, or griddle over medium heat until golden brown and fragrant. Set aside to keep warm. - Caramelize the Onions
Add 1 Tbsp oil to your pan or cooktop over medium heat. Sauté the diced onions with a pinch of salt, stirring occasionally. Cook until the onions soften and become caramelized, developing a deep golden color, then transfer them to a bowl to keep warm. - Cook the Steak
Increase the heat to high and add the remaining 1 Tbsp oil. Spread the super thinly sliced ribeye in an even layer on the pan. Let it sear undisturbed for a couple of minutes to brown before flipping. Season with 1/2 tsp sea salt and 1/2 tsp black pepper. Continue cooking until the steak is fully cooked through, then stir in the caramelized onions to combine flavors. - Melt the Cheese
Divide the cheesy beef and onion mixture evenly into four portions on the pan. Top each portion with two slices of mild provolone cheese. Turn off the heat to allow the cheese to melt softly without overcooking the meat. - Assemble the Sandwiches
Spread a thin layer of mayonnaise on the toasted side of each hoagie roll. Working with one portion at a time, place the toasted bun over the cheesy steak mixture. Use a spatula to carefully scrape and transfer the sandwich filling into the bun as you flip it over, ensuring all the melted cheese and meat are loaded inside. Serve the sandwiches warm for best flavor.
Notes
- Thinly slicing the ribeye steak is key for tenderness and quick cooking; partially freezing the meat before slicing helps.
- Using mild provolone cheese melts beautifully and complements the steak without overpowering the flavor.
- Garlic butter toasted buns add an aromatic richness and crispy texture to the sandwich.
- Caramelizing the onions slowly develops sweetness that balances the savory meat and cheese.
- The amount of mayonnaise can be adjusted to taste or omitted for a lighter option.
- Serving immediately while the cheese is melted ensures the best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Keywords: Philly cheesesteak, steak sandwich, provolone cheese sandwich, caramelized onions, hoagie roll sandwich, classic American sandwich
