Philly Cheesesteak Sandwich
Thinly sliced ribeye steak, caramelized onions, and melted provolone cheese come together in a garlicky toasted hoagie roll for the ultimate Philly cheesesteak experience—juicy, cheesy, and downright satisfying.
Ingredients
- 1 lb ribeye steak trimmed and thinly sliced
- ½ tsp sea salt or to taste
- ½ tsp black pepper or to taste
- 1 large sweet onion diced
- 8 slices mild provolone cheese
- 4 hoagie rolls sliced ¾ through
- 2 tbsp unsalted butter softened
- 1 garlic clove pressed
- 2 –4 tbsp mayonnaise or to taste
Instructions
- Slice hoagie rolls and dice onions. Thinly slice the steak.
- Mix butter and garlic; spread on rolls. Toast on a skillet until golden.
- In 1 tbsp oil, sauté onions until caramelized; remove from pan.
- In more oil, sear steak in a single layer. Season with salt and pepper.
- See full steps with tips & photos → https://mischacrossing.com/philly-cheesesteak-sandwich/
Notes
- Pro Tip: Freeze ribeye for 20 minutes before slicing—it makes it easier to cut thin.
- Customize It: Add sautéed mushrooms or bell peppers for extra flavor.
- Cheese Swap: You can use white American or Cheez Whiz for a more traditional Philly twist.
- Make Ahead: Prep steak and onions ahead, then assemble and toast fresh for a quick weeknight meal.