A classic Philly cheesesteak consists of thinly sliced and sautéed ribeye beef, melted cheese, and onions all stuffed into an Amoroso's Italian roll.
Ingredients
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1/4 cup softened unsalted butter, divided
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2 (10-inch) hoagie buns, sliced lengthwise, but not completely through
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2 tablespoons olive oil
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1 large yellow onion, diced
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1/2 pound ribeye steak, very thinly sliced
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Salt, to taste
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Freshly ground black pepper, to taste
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1 teaspoons granulated garlic, more to taste
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4 slices provolone cheese
Description
- Divide the butter between the two rolls, spreading evenly over the cut sides.
- Heat a griddle or a large cast-iron skillet over medium heat. Toast the rolls, buttered-side down, until golden. Set aside.
- Increase the heat to medium-high. Add the oil and heat until it shimmers. Add the onions. Sauté until soft and beginning to brown, about 8 minutes. Remove to a plate and set aside.
- Season the steak all over with salt and pepper to taste, and the granulated garlic. Add the steak to the pan in a single layer, cooking in batches if necessary. Sear, undisturbed for 1 to 2 minutes. Flip and sear the other side until cooked through, about 1 minute.
- Return the onion to the pan. Break apart the meat slices with two offset spatulas and toss with the onions.
