Entree: United States – Mid-Atlantic – Philadelphia Cheesesteak (Thinly sliced seared beef with melted cheese served in a long hoagie roll)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 25 min

Total 40 min

Ingredients

- 1.5 lb (680 g) rib-eye steak, very thinly sliced or shaved
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced
- 8 oz (225 g) provolone or American cheese, sliced
- 4 Amoroso or other soft hoagie rolls
- 1 tbsp (15 ml) unsalted butter, optional for toasting rolls
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) Worcestershire sauce, optional
- Hot pepper or sautéed mushrooms, optional to serve

Instructions

1. Thinly slice the rib-eye: partially freeze the steak for 20–30 minutes to firm it, then slice as thinly as possible across the grain. Toss the slices with 1 tsp salt, 1/2 tsp pepper, and 1 tbsp Worcestershire if using.
2. Heat a large griddle or heavy skillet over high heat until very hot; add 1 tbsp vegetable oil and spread.
3. Add the sliced onion and cook, stirring, until soft and beginning to caramelize, about 5–7 minutes. Push onions to one side of the pan.
4. Add the beef in an even layer and let sear undisturbed 1 minute, then stir and spread again; cook just until no longer pink, about 1–2 minutes total for thin slices.
5. Combine beef and onions in the hottest spot of the pan; reduce heat to medium-low and layer the cheese over the meat so it melts (cover the pan briefly if needed).
6. While cheese melts, split rolls and lightly toast cut sides with butter in a separate pan or under broiler until golden.
7. Using a spatula, scoop the cheesy beef mixture into each roll, dividing evenly. Add hot peppers or mushrooms if desired and serve immediately.