Classic Philly Cheesesteak Sandwich
About this recipe
If you're craving a classic sandwich that's packed with flavor, look no further than this Philly Cheesesteak. With tender ribeye steak, gooey provolone cheese, and sweet caramelized onions, all nestled in a toasted garlic butter hoagie roll, this recipe is a surefire hit.
Natasha from Natashas Kitchen shares her secrets for making the best Philly Cheesesteak sandwiches. This version is simple yet delicious, ensuring that every bite is a satisfying experience.
Ingredient notes
- Use 1 lb of ribeye steak, trimmed and thinly sliced. You can ask your butcher to cut it paper-thin for you.
- For the cheese, opt for 8 slices of mild provolone, not aged provolone.
- The recipe calls for 2-4 tablespoons of mayo, so feel free to adjust to your taste.
Tips from Natashas Kitchen’s video
- Freezing the ribeye steak for about 40 minutes makes it much easier to slice thinly.
- Toasting the buttered side of the hoagie rolls on medium heat keeps the bread from getting soggy and adds a nice garlic flavor.
- When cooking the steak, let it brown undisturbed for a couple of minutes before flipping to achieve a good sear.
Good to know
- How many sandwiches does this recipe make?
- This recipe makes four sandwiches.
- What type of cheese should I use for the cheesesteak?
- Use 8 slices of mild provolone cheese, not aged provolone.
- How can I make slicing the ribeye steak easier?
- Freeze the ribeye steak for about 40 minutes before slicing to make it easier to cut thinly.
- What should I do with the hoagie rolls before adding the filling?
- Slice the hoagie rolls about three-quarters of the way through and spread garlic butter on the cut sides before toasting.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Slice the hoagie rolls about three-quarters of the way through.
- 2
In a small bowl, stir together the softened butter with the pressed garlic clove.
- 3
Spread the garlic butter onto the cut sides of the hoagie rolls.
- 4
Dice the sweet onion.
- 5
Freeze the ribeye steak for about 40 minutes to make it easier to slice, then trim off the excess fat and slice it super-thinly.
- 6
Toast the buttered side of the hoagie rolls on medium heat until golden, then remove from heat.
- 7
Add about a tablespoon of oil to the cooktop and sauté the diced onions until soft and caramelized, then transfer to a separate dish.
- 8
Increase the heat to high, add another tablespoon of oil, and add the thinly sliced steak, spreading it into an even layer. Let it brown for a couple of minutes undisturbed, then flip it over.
- 9
Season the meat with salt and black pepper, and sauté until just cooked through, stirring occasionally.
- 10
Add the caramelized onions to the steak and stir them in, giving it a rough chop to break up larger pieces.
- 11
Divide the mixture into four even portions and top each with two slices of provolone cheese. Turn off the heat to allow the cheese to melt without overcooking the meat.
- 12
Spread a thin layer of mayo onto the toasted side of each roll, then place the toasted bun over each portion and use a spatula to scrape the cheesy beef into the bun as you flip it over. Repeat with the remaining sandwiches.
Heads up — we had to guess a little:
- The quantity for mayo is inferred as a range based on typical usage.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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