This philly cheesesteak recipe is thin steak and onions piled on a long roll and covered with melted cheese. It is not a steak fajita or a plain roast-beef sandwich.
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Philly Cheesesteak
- Total Time: 35 minutes
- Yield: 4 sandwiches 1x
Description
Philly Cheesesteak. From Olivia.
Ingredients
Scale
- 1 pound (450g) ribeye or sirloin, sliced very thin
- 1 large onion, sliced
- 1 tablespoon oil
- 1/2 teaspoon salt
- 4 long rolls
- 8 slices provolone
Instructions
- Cook the onion in oil until soft and browned. Push it aside.
- Season the steak and cook it in the same pan, breaking it up, until no pink remains.
- Divide steak and onion onto the rolls. Lay on the provolone, cover the pan a minute so the cheese melts, and close the rolls.
Notes
Freeze the steak for 20 minutes so you can slice it thin.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Meat
Ribeye is the richer cut. Sirloin works.
Cheese
Provolone melts clean. American is the other common choice.
Peppers
Optional. The base sandwich is steak and onion.
Roll
A soft long roll. A crusty baguette fights the filling.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Chicken cheesesteak?
A different sandwich.
Wiz?
Cheese sauce instead of slices. Warm it and spoon it on.
Storage
Best right away. The roll goes soggy overnight.
Onions
Cook them before the steak so they actually brown.