Classic Philly Cheesesteak

Ingredients

• 1½ lb (680 g) ribeye steak, thinly sliced (partially freeze for 30–45 minutes first to make slicing easier)
• 2 tbsp vegetable oil
• 1 large yellow onion, thinly sliced
• Salt and black pepper, to taste
• 4 hoagie or Amoroso-style rolls
• 8 slices provolone cheese (or use American cheese or Cheez Whiz for a more traditional variation)
• 2 tbsp butter (optional, for toasting rolls)

Optional toppings

• Sautéed mushrooms
• Green bell peppers
• Hot cherry peppers

Instructions

Slice the chilled ribeye as thinly as possible across the grain. Season lightly with salt and pepper.

Heat 1 tablespoon of oil in a large skillet or griddle over medium-high heat. Cook the onions for 8–10 minutes until soft and lightly caramelized. Remove and set aside.

Add the remaining oil. Spread the steak in a single layer and cook for 2–3 minutes. Chop and turn the meat with a spatula as it cooks until just browned.

Mix the onions back into the steak. Divide the mixture into 4 portions in the pan. Lay 2 slices of provolone over each portion and let the cheese melt for about 1 minute.

Butter the inside of the rolls and toast lightly until golden, if desired.

Scoop each cheesy steak portion into a roll. Add any optional toppings and serve immediately.