Philly Cheesesteak

BEEF

SANDWICHQUICK

GRILLING

DINNER

COMFORT

SAVORY

Adapted from Serious Eats on January 22, 2025

Prep:

25 minutes

Cook:

15 minutes

Inactive:

1 hour

Total:

1 hour, 40 minutes

Ingredients

Serves/makes 2

1 pound (454g) boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye

1 tablespoon (15ml) vegetable or other neutral oil

1/2 medium yellow onion (4 ounces; 114g), cut into 1/4-inch dice

8 thin slices provolone cheese (about 6 ounces; 160g), 4 slices torn into 1-inch pieces and 4 slices left whole

2 tablespoons grated Parmigiano-Reggiano cheese (optional)

1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

1/8 teaspoon freshly ground black pepper

Two 7- to 8-inch-long Italian hoagie/sub rolls, split lengthwise but left attached on 1 side to create a hinge

1.
If using a whole steak, trim and cut the steak crosswise with the grain into roughly 3-inch-wide sections, then set on a large plate and freeze until firm but not frozen solid, about 1 hour. If using pre-sliced steak, skip to chopping instructions in Step 2.
2.
Using a sharp knife, shave the steak as thin as possible on a biased angle against the grain. Mound shaved meat on the cutting board and chop coarse with a knife, about 5 times for store-bought sliced meat or 10 times for hand-sliced.
3.
Heat an empty 12-inch cast-iron skillet over medium-high heat for 5 minutes. Add oil to the skillet and heat until just smoking. Add meat and onion in an even layer and cook, without stirring, until well browned on one side, 4 to 6 minutes. Continue to cook, stirring frequently to move and pull apart the meat slices until meat and onions are browned and meat is no longer pink, 2 to 4 minutes.
4.
Stir in torn provolone cheese, Parmesan cheese (if using), salt, and pepper. Cook, stirring constantly, until cheese is melted and well combined, 1 to 2 minutes. Turn off heat. Divide the mixture into 2 individual portions the length of the rolls. Shingle 2 slices of Provolone cheese over each portion. Cover and let cheese melt, about 1 minute.
5.
Center rolls, cut sides down, over each portion of meat. Working with one at a time, use a large spatula to scoop under each portion of meat and flip the meat into the roll to create a filled sandwich. Serve immediately.

VEGANVEGETARIAN

APPETIZER

ROASTING

SNACK

COMFORT

45 MINUTES

A 12-inch cast-iron skillet with a lid or a large cast-iron flat griddle pan or plancha is preferred.
If you have a cast-iron flat griddle pan or plancha, this is the time to use it. This recipe works great in a cast-iron skillet cooked outside on a grill.
Provolone cheese can range from mild to very sharp. Go with your personal preference, but the cheese should be sliced thin and melt easily. You may also substitute with equal weight Cheese Whiz or American cheese.