Ingredients:

  • 450g / 1 lb boneless ribeye steak, trimmed of excess fat
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 large yellow onion, thinly sliced (approx. 200g)
  • 1 tbsp olive oil
  • ¼ tsp kosher salt
  • 4 hoagie rolls, unsliced
  • 2 tbsp unsalted butter, softened
  • 8 slices provolone cheese

Instructions:

  1. Freeze the boneless ribeye steak for 30 minutes to firm it up, making it easier to slice. Thinly slice the steak against the grain. Aim for slices as thin as possible for quick cooking and tenderness. Season the sliced steak with ½ tsp kosher salt and ¼ tsp black pepper.
  2. Heat 1 tbsp olive oil in a large cast iron skillet over medium heat. Add the thinly sliced yellow onion and ¼ tsp kosher salt. Cook, stirring occasionally, until the onions are deeply caramelized and tender, about 15-20 minutes. Remove the caramelized onions from the skillet and set them aside.
  3. Increase the heat to medium-high. Add the remaining 1 tbsp olive oil to the hot skillet. Add the seasoned, thinly sliced ribeye steak in an even layer. Cook for 2-3 minutes until browned on one side, then use two spatulas to chop and flip the steak. Continue cooking until the steak is cooked through and lightly browned, about 3-5 minutes total. The goal is a savory crust through the Maillard reaction.
  4. Return the caramelized onions to the skillet with the cooked steak and mix well to combine. Divide the steak and onion mixture into four equal portions directly in the skillet. Place two slices of provolone cheese over each portion. Cover the skillet with a lid or foil for 1-2 minutes, allowing the residual heat to gently melt the cheese into a velvety, integrated blanket over the meat.
  5. While the steak and cheese are cooking, split the hoagie rolls lengthwise, without cutting all the way through. Spread the 2 tbsp softened unsalted butter evenly on the cut sides of the rolls. Toast the rolls lightly on a separate griddle or in a pan until golden and subtly crispy, providing structural integrity and a satisfying crunch.
  6. Using a spatula, scoop one portion of the cheesy steak and onion mixture into each toasted hoagie roll. Serve immediately to enjoy your ultimate homemade Philly Cheesesteak.