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Philly Cheesesteak with Provolone on a plate
Andre Lewis

Philly Cheesesteak with Provolone

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 soft long sandwich rolls
  • 1 1/4 lbs boneless ribeye steak
  • 1 large yellow onion thinly sliced
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 8 slices provolone cheese

Method
 

  1. Freeze ribeye 25 minutes; slice across grain as thinly as possible.
  2. Heat 1 tablespoon oil on a large griddle or skillet over medium-high. Cook onion 8 to 10 minutes until edges brown.
  3. Push onion aside; add remaining oil and spread beef thinly on hottest area.
  4. Season with salt and pepper. Chop and turn with two spatulas 3 to 4 minutes until no pink remains and beef reaches 145°F.
  5. Mix in onions; divide into 4 roll-length piles.
  6. Top each with 2 provolone slices. Cover 30 to 45 seconds until cheese melts around meat.
  7. Open rolls over piles; scoop filling inside and close without flattening bread.