Philly Cheese Steak

This seemingly simple sandwich is actually a perfect merger of grilled thin-cut steak, fried onions, and tangy, gooey cheese surrounded by a sturdy hoagie (Italian sub roll). Not feeling the fluorescent orange Cheese Wiz? Slices of provolone cheese are a nice substitute.

5 from 1 vote

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Course: Lunch, Sandwich, Snack, Street Food

Cuisine: American, American Mid-Atlantic, North American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Large cast iron skillet
Food processor with slicing attachment (optional)
Large bowl

Ingredients

1½ lb Boneless ribeye steak
1 large Onion, sliced
½ lb Fresh mushroom, sliced
1 small Red bell, sliced (optional)
½ tsp Each: salt, pepper, paprika, cayenne pepper, onion powder, garlic powder
4 tbsp Extra-virgin olive oil, divided
1 can Processed cheese sauce (cheese wiz) or 6 oz extra-sharp provolone cheese, sliced thin
4 Crusty Italian rolls, split

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Instructions

Put ribeye steaks in freezer for at least 30 minutes. Heat half the oil in a large skillet over medium-high heat. Saute onions, mushrooms, and red pepper (if using) until tender, about 5 minutes. Remove to a large bowl.
Remove steak from freezer and slice as thin as possible. A Food processor with slicing disk makes this easier. Put meat into a plastic freezer bag and toss with dry spices.
Heat remaining oil in same skillet over medium-high heat. Saute steaks in 3 batches until just cooked through, 45-60 seconds. Transfer to the bowl with cooked onions.
Open up a roll and along the bottom, place the meat, vegetables, and a hefty squirt of Cheese Wiz or Provolone slices. Fold top over and serve.

Notes

If using provolone instead of Cheese Wiz, butter buns and lay provolone slices over bottom. Place meat and vegetable mixture over cheese and then place more cheese slices over that. Broil open-faced until cheese melts. Remove, fold top of roll over, and serve "One Provolone Wit".
Putting meat in the freezer for a few minutes makes it much easier to slice thin.

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