Entrée: United States – Philly Cheesesteak

Serving Size: 2

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

12–16 oz / 340–450 g ribeye steak, very thinly sliced
2 Amoroso-style hoagie rolls (8–10 in / 20–25 cm)
1 large yellow onion, thinly sliced
1 small green bell pepper, thinly sliced (optional)
1 / 2 cup (120 ml) sliced mushrooms (optional)
4–6 slices provolone or white American cheese, or 1 / 2 cup (120 ml) Cheez Whiz
2 tbsp (30 ml) neutral oil (canola or vegetable), divided
1 tbsp (15 g) unsalted butter
1 / 2 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
1 / 4 tsp garlic powder (optional)

Instructions

Partially freeze the ribeye for 30–45 minutes to firm it up, then shave it very thinly across the grain (skip if using pre-sliced).
Preheat a large cast-iron skillet or flat-top griddle over medium-high heat until very hot.
Split the rolls. Spread the cut sides with butter and toast in the hot pan until golden; set aside.
Add 1 tbsp oil to the pan. Sauté the onion (and bell pepper/mushrooms if using) with a pinch of salt until softened and lightly browned, 6–8 minutes; push to one side of the pan or transfer to a plate.
Increase heat to high. Add the remaining 1 tbsp oil. Spread the sliced steak in an even layer and sear undisturbed for 30–45 seconds.
Season with salt, pepper, and garlic powder if using. Using two spatulas, chop and turn the meat into small pieces; cook just until no longer pink, 1–2 minutes.
Mix the onions (and any other veg) back into the steak and form two even piles roughly the length of the rolls.
Cheese option: For provolone/American, lay slices over each pile, add a splash of water to the pan, and cover to melt for 20–30 seconds. For Cheez Whiz, warm it separately until pourable.
Place a roll cut-side down over each pile and, using a spatula, flip the meat into the roll, or scoop the mixture into the rolls. If using Cheez Whiz, spread or drizzle it inside the rolls or over the meat.
Serve hot immediately.