Philly Cheesesteak Sandwiches
Philly cheesesteak sandwiches are easy to get right using a flavorful cut of beef, typically ribeye steaks, cut incredibly thin. I added a garlic aioli to the sandwiches but you can add your own favorite condiments and extra toppings too. Just be sure to use provolone cheese slices for the classic Philly cheesesteak goodness. This recipe is so quick to make, and nearly foolproof to get right if you follow some important steps.
Servings: 4 people
Calories: 725kcal
Equipment
- 1 sharp knife for slicing the meat thin
- 1 Baking sheet
- 1 Large skillet
- 1 small bowl
Ingredients
- 2 lb Ribeye steak* trimmed and sliced very thin
- 2 tsps kosher salt divided
- 1 tsp black pepper or to taste
- 2 Tbsp vegetable, canola oil, or avocado oil divided
- 1 large onion sweet or yellow
- 8 slices Cache Valley® Creamery provolone cheese
- 4 hoagie rolls sliced ¾ way through
- 4 Tbsp butter softened
- ¼ cup mayonnaise
- 2 cloves garlic minced
- 1 Tbsp lemon juice
- salt and pepper to taste
Instructions
- *Freeze the steak for about 30 minutes so it’sfirm enough to slice very thin with a sharp knife.
- Slice the steak thinly, about ⅛-inch thin but thinner is even better. Season with 1 teaspoon salt and black pepper to taste.
- Chop the onion and set aside. Carefully split the hoagies ¾ of the way through. Butter each cut side of the hoagies.
- Make the garlic aioli- Place the mayonnaise in a small bowl, add the minced garlic and lemon juice. Add salt and pepper to your liking.
- Place the buttered hoagies on a baking sheet and set oven rack to middle position. Broil for just a couple minutes until the rolls are golden.
- In a large skillet over medium heat, heat 1 tablespoon oil and then add the chopped onions. Season the onions with a good dash of salt and cook until the onions are softened and slightly browned; about 8 minutes. Remove all the onions from the skillet onto a plate.
- Add another tablespoon of oil to the pan and increase heat to medium-high. Once hot, add the thinly sliced steak in an even layer. Cook for 2 or 3 minutes without moving the meat which will ensure a nice sear. Using a spatula, turn the steak slices over to cook the other side to your desired doneness. Leaving the meat a little pink is fine as it will continue to cook. Add the sautéed onions back to the pan with the meat and briefly stir together.
- Use the spatula to separate the meat in the pan into 4 portions. Cover each portion with 2 slices of provolone cheese and turn off the heat.
- Spread a thin layer of the garlic aioli on the cut sides of the toasted hoagies, then place one roll over a portion of the meat, onions, and cheese. Use the spatula to help scrape the cheesy meat into your bun as you flip it over. Serve warm.
Notes
- To prep this recipe ahead of time, you can chop the onions, slice the meat, and make the garlic aioli up to a day before serving. Place the ingredients each in their own air-tight container in the fridge, then proceed with the recipe the following day.
- This recipe can also be made without the hoagies and is delicious served over mashed potatoes or alone on a plate with a green salad on the side.
- Calorie count does not include hoagie bun
Nutrition
Serving: 1g | Calories: 725kcal | Carbohydrates: 5g | Protein: 56g | Fat: 54g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 195mg | Sodium: 1649mg | Potassium: 735mg | Fiber: 1g | Sugar: 2g | Vitamin A: 722IU | Vitamin C: 5mg | Calcium: 321mg | Iron: 4mg