Description
Philly Cheesesteaks are a delicious classic sandwich made with thinly sliced, seasoned steak, caramelized onions, and melted cheese tucked into a toasted garlic hoagie roll. This easy homemade version delivers a restaurant-style flavor with simple ingredients and comforting flavors perfect for lunch or dinner.
Ingredients
- 1 pound ribeye steak, round steak, or sirloin, thinly sliced
- ½ large white onion or 1 small white onion, thinly sliced
- 1 tablespoon butter
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 2 hoagie rolls
- 2 tablespoons garlic butter
- 3 ounces provolone cheese or American cheese, sliced
Instructions
- Place the steak in the freezer for 30 to 60 minutes to make slicing easier.
- Cook the sliced onions with butter in a cast iron skillet over low heat until caramelized, stirring occasionally for about 10 to 15 minutes. Transfer onions to a bowl.
- Remove the steak from the freezer and slice it as thinly as possible.
- Heat the skillet over medium heat and spread garlic butter inside the hoagie rolls.
- Toast the rolls in the skillet with the buttered side down until lightly golden, then set aside.
- Increase the skillet heat to high and add olive oil.
- Season the sliced steak with salt and pepper.
- Add the steak to the hot skillet and cook for 2 to 3 minutes until browned.
- Reduce the heat, add the caramelized onions, and mix with the steak.
- Place cheese slices over the steak mixture and allow them to melt for about 1 minute.
- Place the toasted rolls over the cheesy steak mixture and transfer the filling into the rolls using a spatula.
- Serve warm and enjoy.
Notes
- Serve Philly Cheesesteaks immediately while the cheese is melted and the bread is warm.
- Add fries, potato wedges, coleslaw, or a fresh salad for a complete meal.
- Store leftover steak filling in an airtight container in the refrigerator for up to 3 days.
- Reheat the filling in a skillet over medium heat before adding it to fresh rolls.
- Avoid storing assembled sandwiches too long because the bread can become soggy.
- Freeze cooked steak filling for up to 2 months and thaw before reheating.