Saucepan@saucepan · Shared this recipeFollowAmerican · lunchPhilly CheesesteakA classic Philly cheesesteak with thinly shaved rib eye, sautéed onions, and melted provolone served in a hoagie roll.total1 hr 40 minprep25 mincook15 minservings2Original recipe on seriouseats.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.Ingredients2 servingsBack to 2 servings1 lb boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye 1 tablespoon vegetable or other neutral oil, 454g, see notes, 15ml1 tbsp vegetable or other neutral oil, 15ml0.5 medium yellow onion, 4 ounces; 114g, cut into 1/4-inch dice8 thin slices provolone cheese, about 6 ounces; 160g, 4 slices torn into 1-inch pieces and 4 slices left whole2 tbsp grated Parmigiano-Reggiano cheese, optional1 tsp Diamond Crystal kosher salt; for table salt use half as much by volume0.125 tsp freshly ground black pepperTwo 7- to 8-inch-long Italian hoagie/sub rolls, split lengthwise, but left attached on 1 side to create a hingeStepsClear checksTap an ingredient or step to check it off.1Step 1: If using a whole steak, trim and cut it crosswise with the grain into roughly 3-inch wide sections. Place on a large plate and freeze until firm but not frozen solid, about 1 hour. If using pre-sliced steak, skip to the chopping instructions in step 2.2Step 2: Using a sharp knife, shave the steak as thin as possible on a bias against the grain. Mound the shaved meat on the cutting board and chop coarsely with the knife, about 5 times for store-bought sliced meat or 10 times for hand-sliced.3Step 3: Heat an empty 12-inch cast-iron skillet over medium-high heat for 5 minutes. Add the oil and heat until just smoking. Add the meat and onion in an even layer and cook, without stirring, until well browned on one side, 4 to 6 minutes. Continue cooking, stirring frequently to move and pull apart the meat slices, until the meat and onions are browned and the meat is no longer pink, 2 to 4 minutes.4Step 4: Stir in the torn provolone, Parmesan (if using), salt, and pepper. Cook, stirring constantly, until the cheese is melted and well combined, 1 to 2 minutes. Turn off the heat. Divide the mixture into 2 portions the length of the rolls. Shingle 2 slices of provolone over each portion. Cover and let the cheese melt, about 1 minute.5Step 5: Center the 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.getsaucepan.com/r/d712851e-28a4-4696-a4c7-c4faef94b593 · Original: https://www.seriouseats.com/philly-cheesesteak-recipe-7546830
