Mastering the Philly Cheesesteak: Beyond the Tourist Trap

👩‍🍳 Instructions

1. 1

   Partially freeze ribeye steak for 30-45 minutes to firm it up. Once firm, thinly slice against the grain into paper-thin pieces. Season generously with salt, black pepper, garlic powder, and onion powder; toss to coat.
2. 2

   In a large skillet or on a griddle, melt 1 tbsp butter and 1 tbsp olive oil over medium-low heat. Add thinly sliced onions (and optional peppers/mushrooms). Cook slowly, stirring occasionally, for 20-30 minutes until deeply golden brown and tender. Remove from skillet and set aside.
3. 3

   Slice hoagie rolls lengthwise, but not all the way through. Melt 2 tbsp butter in the skillet over medium heat. Place rolls cut-side down and toast for 2-3 minutes until golden brown and slightly crispy. Remove and set aside.
4. 4

   Increase skillet heat to medium-high. Add remaining 1 tbsp olive oil. Working in batches if necessary, add a portion of the seasoned ribeye in a single layer. Sear for 1-2 minutes per side until cooked through and slightly browned. Avoid overcrowding the pan.
5. 5

   Once a batch of beef is cooked, push it into a pile in the center of the skillet. Add a portion of the caramelized onions back to the beef. Place 2 slices of provolone cheese over the mixture and let melt for 30-60 seconds until gooey.
6. 6

   Using two spatulas, scoop the cheesy beef and onion mixture directly into a toasted hoagie roll. Repeat for remaining portions. Serve immediately.