Philly Cheesesteak Recipe
I grew up outside Philadelphia, which means cheesesteaks were never a special-occasion food where I'm from. They were a Tuesday dinner, a post-practice food, something you ordered at a counter with no menu because everyone in line already knew what to say. Now living in Texas, the only occasion they're reserved for is an Eagles game! A good cheesesteak comes down to three things: steak sliced thin enough to fold, a roll sturdy enough to hold everything without falling apart in your hands, and a griddle hot enough that the onions are already going by the time the steak hits the pan. Cheesesteaks are the perfect fast meal that your guests will love and won't take you away from the game for too long.
Ingredients
3 ribeye, sliced very thin (Tip: Your local grocery store butcher is always happen to slice it for you!)
6 hoagie rolls
1 large yellow onion, thinly sliced
12 slices provolone, or 2 cup Cheez Whiz, or 12 slices white American (We are a provolone household!)
Instructions
Ask your butcher to slice the ribeye cheesesteak style for you (I promise they are always happy to help) or freeze it for 30 minutes and slice it yourself, as thin as you can!
Heat butter on a flat griddle or large cast-iron skillet over medium heat. Add the onions with a pinch of salt. Cook, stirring occasionally, until soft and browned, about 10 minutes. Push to one side of the pan.
Add the steak to the hot part of the griddle in a single layer. Season with salt and pepper, let it sear for a minute, then chop it into smaller pieces as it cooks.
While the steak cooks, open the rolls and toast them under the broiler. They will toast fas - keep an eye on them!
Mix the steak in with the onions.
Once it's just cooked through, divide the mixture into six portions and lay cheese over each. Let it melt for thirty seconds, or fold it into the pan while it's still hot.
Load each roll with a portion of steak and onions.
Serve and enjoy! Go Birds!
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