Philly Cheesesteak Tender Ribeye (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb ribeye steak, trimmed and thinly sliced
02 -
1/2 tsp sea salt, or to taste
03 -
1/2 tsp black pepper, or to taste
04 -
1 large sweet onion, diced
05 -
8 slices mild provolone cheese
06 -
4 hoagie rolls, sliced 3/4 through
→ Condiments and Butter
07 -
2 Tbsp unsalted butter, softened
08 -
1 garlic clove, pressed
09 -
2-4 Tbsp mayonnaise, or to taste
# Instructions:
01 -
Slice the hoagie rolls 3/4 of the way through using a serrated knife. In a small bowl, mix 2 Tbsp softened butter with 1 pressed garlic clove. Spread the garlic butter onto the cut sides of the rolls. Toast them on a skillet, flat cooktop, or griddle over medium heat until golden brown, then set aside.
02 -
Dice the onions. Heat 1 Tbsp of oil in a pan or cooktop over medium heat. Sauté the diced onions until caramelized, then transfer them to a bowl.
03 -
Increase the heat to high and add 1 Tbsp of oil to the pan. Spread the thinly sliced steak in an even layer. Allow it to brown undisturbed for two minutes, then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sauté until the steak is fully cooked through, then stir in the caramelized onions.
04 -
Divide the cooked steak into 4 even portions. Top each portion with 2 slices of cheese and turn off the heat to let the cheese melt without overcooking the meat.
05 -
Spread a thin layer of mayonnaise on the toasted side of each bun. Starting with one portion, place a toasted bun over each portion of cheesy beef. Use a spatula to transfer the mixture into the bun by flipping it over. Serve warm.
# Notes:
01 -
Freeze the steak for 30-40 minutes for easier slicing (30 minutes for thinner cuts and 40 minutes for thicker cuts).