Classic Philly Cheesesteak Sandwiches

Name: Classic Philly Cheesesteak Sandwiches
Prep time: 18 min
Cook time: 29 min
Total time: 47 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless ribeye steak, trimmed of large pieces of hard fat, then frozen 40 minutes and sliced across the grain as thinly as possible; 2 large (about 14 oz) (400 g) large yellow onions, halved and sliced into ¼-inch (6 mm) half-moons; 1 large (about 7 oz) (200 g) large green bell pepper, stemmed, seeded, and sliced into ¼-inch (6 mm) strips; 3 tbsp (45 ml) neutral oil such as canola or vegetable oil; 1¼ tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 8 slices (about 8 oz) (225 g) sliced provolone cheese (mild), at room temperature so it melts quickly; 4 rolls (about 4 oz each) (440 g) soft hoagie rolls, 8 inches (20 cm) long, split lengthwise, leaving one side attached like a hinge; 2 tbsp (28 g) unsalted butter, softened

From the MyKitchenBank Kitchen

Paper-thin ribeye is seared hot and fast, piled with soft sautéed onions and green pepper, and blanketed in melted provolone inside a buttery toasted hoagie roll. A short freezer chill is the secret to slicing the steak thin at home.

Prep: 18 min
Cook: 29 min
Wait: 40 min
Total: 1 hr 27 min
Makes: 4 sandwiches (8-inch / 20 cm each)

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Ingredients

4 servings

1½ lb (680 g) boneless ribeye steak, trimmed of large pieces of hard fat, then frozen 40 minutes and sliced across the grain as thinly as possible
2 large (about 14 oz) (400 g) large yellow onions, halved and sliced into ¼-inch (6 mm) half-moons
1 large (about 7 oz) (200 g) large green bell pepper, stemmed, seeded, and sliced into ¼-inch (6 mm) strips
3 tbsp (45 ml) neutral oil such as canola or vegetable oil
1¼ tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
8 slices (about 8 oz) (225 g) sliced provolone cheese (mild), at room temperature so it melts quickly
4 rolls (about 4 oz each) (440 g) soft hoagie rolls, 8 inches (20 cm) long, split lengthwise, leaving one side attached like a hinge
2 tbsp (28 g) unsalted butter, softened

Equipment (6)

12-inch (30 cm) heavy skillet or cast-iron pan
Sharp chef's knife
Cutting board
Metal spatula (a sturdy one, for chopping the steak in the pan)
Large plate or bowl for holding vegetables
Lid or baking sheet that fits over the skillet

Steps

Before you start

Plan on 40 minutes in the freezer for the steak; this firms it so you can slice it very thin.
Use a very sharp knife. A dull knife tears partly frozen beef instead of slicing it.
Use a large 12-inch (30 cm) skillet, cast iron if you have one, so the steak sears instead of steaming.
Have everything sliced and laid out before you start. The cooking moves quickly.

1
Freeze the steak
- Trim any large chunks of hard fat from the ribeye, leaving the fine marbling.
- Place the steak on a small plate or tray and freeze it, uncovered, for 40 minutes, until the outside is very firm and the center still gives slightly when pressed.
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Ready when: Firm to the touch outside, with a slight give in the center; not frozen solid
Tip: Don't freeze it solid. A rock-hard steak is hard to cut and dangerous to slice.
2
Slice the steak
- Set the firm steak on a cutting board.
- With a very sharp knife, slice across the grain into slices as thin as you can, ideally 1/16 inch (2 mm) thick.
- If the pieces are long, cut them in half.
- Keep the slices in a loose pile and let them sit out while you prep the vegetables.
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Ready when: Slices are thin enough to see light through at the edges
Tip: Slicing across the grain keeps the meat tender. If the steak softens and gets floppy, return it to the freezer for 10 minutes.
3
Prep the vegetables
- Slice the onions into ¼-inch (6 mm) half-moons and the green pepper into ¼-inch (6 mm) strips.
- Soften the butter and set out the rolls and cheese so they are ready to use.
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Ready when: Vegetable slices are fairly even so they cook at the same rate
4
Cook onions and pepper
- Heat 1 tablespoon (15 ml) of the oil in the 12-inch (30 cm) skillet over medium-high heat until it shimmers.
- Add the onions, green pepper, and ¼ teaspoon of the salt.
- Cook for 10 to 12 minutes, stirring every minute or so, until the onions are soft, golden at the edges, and the pepper is tender.
- Move to a plate and wipe out the skillet.
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Ready when: Onions are soft, translucent, and golden at the edges; pepper strips are tender but not mushy
Tip: If the vegetables start to scorch before softening, lower the heat to medium and add 1 tablespoon of water.
5
Sear the steak
- Return the skillet to high heat and add 1 tablespoon (15 ml) of oil.
- When it just begins to smoke, add half the steak in a single loose layer.
- Sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper.
- Cook without moving for 1 minute to brown, then stir and cook 1 to 2 minutes more, until no pink remains.
- Move to the plate with the vegetables.
- Repeat with the remaining 1 tablespoon (15 ml) oil, steak, ½ teaspoon salt, and ¼ teaspoon pepper.
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Ready when: Meat is browned in spots with no raw pink left; it reaches 145°F (63°C) in seconds
Tip: Cook in two batches. Overcrowding drops the pan temperature and the beef turns gray and watery.
6
Combine and chop
- Return all the steak and the vegetables to the skillet over medium heat.
- Toss for 1 minute to rewarm.
- Use two metal spatulas to chop the steak into smaller pieces, about 1 minute.
- Taste and add a pinch of salt if needed.
- Turn off the heat and transfer the filling to a plate.
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Ready when: Filling is hot, juicy, and evenly mixed
7
Toast the rolls
- Spread the softened butter on the cut sides of the rolls.
- Wipe out the skillet, set it over medium heat, and toast the rolls cut-side down, in batches if needed, for 1 to 2 minutes, until golden and crisp at the edges.
- Set aside.
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Ready when: Cut sides are golden brown and slightly crisp
Tip: Watch closely; buttered bread browns fast.
8
Melt cheese and assemble
- Return the filling to the skillet over medium-low heat and shape it into 4 sandwich-length mounds.
- Lay 2 slices of provolone over each mound.
- Cover with a lid or baking sheet and heat for 1 to 2 minutes, until the cheese is fully melted.
- Set an open roll over each mound, slide a spatula underneath, and flip each roll over so the filling and cheese land in the roll.
- Serve at once.
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Ready when: Cheese is completely melted and draping over the meat
Tip: Cheesesteaks are best hot; the cheese sets as it cools.

Good to know

Tips

Ribeye's marbling is what keeps the meat juicy; don't trim away the fine fat, only the hard chunks.
Sear in two batches over high heat so the meat browns instead of steaming.
Chopping the cooked steak a little makes it easy to bite through without pulling out in one long strip.
Warm the cheese to room temperature before using, so it melts in about a minute and the beef doesn't overcook.

Make ahead

Slice the steak and vegetables up to 1 day ahead. Store them separately, tightly covered, in the fridge, and let the steak sit out for 15 minutes before cooking. Cooked filling can be made 1 day ahead and reheated before adding the cheese.

Storage & reheating

Best eaten right away. Refrigerate leftover filling (without rolls) in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat in a skillet over medium heat for 3 to 4 minutes, stirring, until steaming hot, then add cheese and a fresh toasted roll. Assembled sandwiches get soggy and don't keep well at room temperature; eat within 2 hours.

Substitutions

sliced provolone cheese (mild) → white American cheese or Cheez Whiz. Both melt smoothly and give a more traditional, creamier texture; use about 6 oz (170 g) of American or ½ cup (120 g) of Cheez Whiz, warmed.
boneless ribeye steak → top sirloin or flank steak. Leaner and slightly less rich; slice very thin across the grain and avoid overcooking.
large green bell pepper → sliced mushrooms or sweet cherry peppers. Cook mushrooms with the onions until their liquid evaporates, about 2 extra minutes.
soft hoagie rolls, 8 inches (20 cm) long → Italian sub rolls or small baguettes. Choose a roll that is soft inside with a thin crust, not a hard artisan crust.