Easy Philly-Style Cheesesteak Sandwiches
Thinly sliced steak, soft onions and melted provolone scooped straight from the skillet into toasted rolls.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 sandwiches
The secret to a tender cheesesteak is how thin the beef is sliced. Buy shaved steak if your store has it, or freeze a ribeye for 30 to 45 minutes so it firms up enough to slice paper-thin.
Keep it simple
Onions are traditional; peppers and mushrooms are welcome additions. Provolone and white American both melt well.
Easy Philly-Style Cheesesteak Sandwiches
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 sandwiches
Ingredients
Method
Heat 1 tablespoon oil in a large skillet over medium heat. Cook the onion (and pepper, if using) with a pinch of salt until soft and golden, 8 to 10 minutes. Move to a plate.
Raise the heat to high and add the remaining oil. Add the steak in a single layer, working in batches if needed, and sear for 2 to 3 minutes, chopping and turning it with a spatula until no pink remains. Season with salt and pepper.
Return the onions to the pan and toss with the steak. Divide into 4 portions in the skillet and lay 2 slices of cheese over each.
Cover for about 1 minute, until the cheese melts. Slide a spatula under each portion and scoop it into a roll.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
