Homemade Philly Cheesesteak Recipe

Ingredients

• 1/4 cup softened unsalted butter, divided
• 2 (10-inch) hoagie buns, sliced lengthwise, but not completely through
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1/2 pound ribeye steak, very thinly sliced
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoons granulated garlic, more to taste
• 4 slices provolone cheese
• Steps to Make It
• Gather the ingredients.
• Divide the butter between the two rolls, spreading evenly over the cut sides.
• Heat a griddle or a large cast-iron skillet over medium heat. Toast the rolls, buttered-side down, until golden. Set aside.
• Increase the heat to medium-high. Add the oil and heat until it shimmers. Add the onions. Sauté until soft and beginning to brown, about 8 minutes. Remove to a plate and set aside.
• Season the steak all over with salt and pepper to taste, and the granulated garlic. Add the steak to the pan in a single layer, cooking in batches if necessary. Sear, undisturbed for 1 to 2 minutes. Flip and sear the other side until cooked through, about 1 minute.
• Return the onion to the pan. Break apart the meat slices with two offset spatulas and toss with the onions.
• While still in the pan, separate the mixture into two servings. Shingle each serving with 2 slices of cheese. Add a teaspoon of water to the pan to help steam and melt the cheese. Cover the pan and cook until the cheese has melted (if using a griddle, cover with a stainless-steel bowl).
• Transfer each serving into the rolls. Serve immediately.
• Paper Thin Ribeye
• The beef needs to be be thin like the old freezer staple Steak-umm. To achieve this, freeze the meat for 30 minutes before slicing. Be sure to use a very sharp knife when slicing the ribeye—you want to get thin and even slices. Watch those fingers!