Saucepan@saucepan · Shared this recipeFollowAmerican · saucePhilly CheesesteakA classic American sandwich of thinly sliced ribeye, caramelized onions, and melted provolone on a toasted garlic butter hoagie roll.total28 minprep15 mincook13 minservings4Original recipe on natashaskitchen.comKeep this recipeAdd a copy of Philly Cheesesteak to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 lb Ribeye steak, trimmed and thinly sliced*0.5 tsp Sea salt, or to taste0.5 tsp Black pepper, or to taste1 sweet onion, (large, diced)8 slice provolone cheese ), mild (not aged provolone4 Hoagie Rolls, sliced 3/4 through2 tbsp unsalted butter, softened1 garlic clove, pressed2 tbsp mayonnaise, or to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.2Step 2: In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.3Step 3: Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until softened. Sprinkle lightly with salt and cook until caramelized then transfer to a bowl.4Step 4: Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.5Step 5: Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.6Step 6: Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm.getsaucepan.com/r/375ecc4c-fd98-4b0a-8366-a0c60af8dbcb · Original: https://natashaskitchen.com/philly-cheesesteak/
