Entrees

Philly Cheesesteak

Name: Philly Cheesesteak
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 4 servings
Ingredients: 1 lb Ribeye steak (trimmed and thinly sliced*); 1/2 tsp Sea salt (or to taste); 1/2 tsp Black pepper (or to taste); 1 1/2 tbsp Onion powder; 8 slices provolone cheese (mild, not aged provolone); 4 Hoagie Rolls (sliced 3/4 through); 2 Tbsp unsalted butter (softened); 1 garlic clove (pressed); 2-4 Tbsp mayonnaise (or to taste); Shredded lettuce; Small tomato, diced; Italian dressing (Marzetti brand preferred but not required)

4 servings

servings

15 minutes

active time

28 minutes

total time

Start Cooking

Ingredients

1 lb Ribeye steak (trimmed and thinly sliced*)

1/2 tsp Sea salt (or to taste)

1/2 tsp Black pepper (or to taste)

1 1/2 tbsp Onion powder

8 slices provolone cheese (mild, not aged provolone)

4 Hoagie Rolls (sliced 3/4 through)

2 Tbsp unsalted butter (softened)

1 garlic clove (pressed)

2-4 Tbsp mayonnaise (or to taste)

Shredded lettuce

Small tomato, diced

Italian dressing (Marzetti brand preferred but not required)

Directions

Slice hoagie rolls 3/4 of the way through with a serrated knife. Thinly slice beef.*

In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.

Add 1 Tbsp oil to your pan/cooktop set to high heat. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through.

Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.

Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Top with shredded lettuce, diced tomato and a drizzle of Italian dressing. Serve warm.

Notes

*The key to a great cheesesteak is super thinly sliced pieces of beef. For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes). Cut away any excess fat and silver skin (if present) then use a sharp knife to thinly slice against the grain.

Nutrition

Serving Size

Calories

732 kcal

Total Fat

44 g

Saturated Fat

21 g

Unsaturated Fat

Trans Fat

Cholesterol

126 mg

Sodium

1184 mg

Total Carbohydrate

40 g

Dietary Fiber

2 g

Total Sugars

9 g

Protein

43 g