Philly Cheesesteaks

Philly Cheesesteaks

from seriouseats.com
Dinner
100 min
2 servings
1649 kcal / serving

Tender, well-marbled steak, sautéed onions, and melty provolone cheese served in a soft but sturdy hoagie roll define this classic Philly sandwich.

Ingredients

  • 1 poundboneless rib eye steak or skirt steak or store-bought pre-sliced rib eye (see notes)1 tablespoon (15ml) vegetable or other neutral oil
  • 1 tablespoonvegetable or other neutral oil
  • ½ mediumyellow onion (4 ounces; 114g), cut into 1/4-inch dice
  • 8thin slices provolone cheese (about 6 ounces; 160g), 4 slices torn into 1-inch pieces and 4 slices left whole
  • 2 tablespoonsgrated parmigiano-reggiano cheese (optional)
  • 1 teaspoondiamond crystal kosher salt; for table salt use half as much by volume
  • ⅛ teaspoonfreshly ground black pepper
  • two 7- to 8-inch-long italian hoagie/sub rolls, split lengthwise, but left attached on 1 side to create a hinge

Directions

  1. 1

    If using a whole steak, trim and cut steak crosswise with grain into roughly 3-inch wide sections, then set on large plate and freeze until firm but not frozen solid, about 1 hour. If using pre-sliced steak, skip to chopping instructions in Step 2.

  2. 2

    Using a sharp knife, shave steak as thin as possible on a biased angle against the grain. Mound shaved meat on cutting board and chop coarse with knife, about 5 times for store-bought sliced meat or 10 times for hand-sliced.

  3. 3

    Heat an empty 12-inch cast-iron skillet over medium-high heat for 5 minutes. Add oil to skillet and heat until just smoking. Add meat and onion in an even layer and cook, without stirring, until well browned on one side, 4 to 6 minutes. Continue to cook, stirring frequently to move and pull apart the meat slices until meat and onions are browned and meat is no longer pink, 2 to 4 minutes.

  4. 4

    Stir in torn provolone cheese, Parmesan cheese (if using), salt, and pepper. Cook, stirring constantly, until cheese is melted and well combined, 1 to 2 minutes. Turn off heat.  Divide mixture into 2 individual portions the length of the rolls. Shingle 2 slices of Provolone cheese over each portion. Cover and let cheese melt, about 1 minute.

  5. 5

    Center rolls, cut sides down, over each portion of meat. Working with one at a time, use a large spatula to scoop under each portion of meat and flip meat into roll to create a filled sandwich. Serve immediately.