Philly Cheesesteak
Chopped ribeye, caramelized onions, and molten cheese whiz on a hoagie roll.
Tested time and yield
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Yield
- 4 servings
- Difficulty
- medium
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Slice the partially frozen ribeye as thinly as possible across the grain.
- 02
Heat a griddle or large cast-iron skillet over high heat. Add oil, onion, and bell pepper if using. Cook until softened and browned, 6 to 8 minutes; move to one side.
- 03
Add the shaved beef in a thin layer. Season and sear quickly, chopping and turning with spatulas until just cooked.
- 04
Mix beef with the onions and divide into four piles. Top with provolone and cover briefly to melt, or leave uncheesed if using Whiz.
- 05
Scoop into warmed rolls. Spoon over Cheez Whiz if using and serve immediately.
- 06
Tip: Do not overcrowd the griddle; high heat and fast cooking prevent the beef from steaming.
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