Easy Classic Philly Cheesesteak (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds top sirloin steak or ribeye, trimmed and sliced very thin
02 -
2 tablespoons vegetable oil, divided
03 -
8 slices mild provolone cheese
04 -
4 tablespoons butter, softened
05 -
4 tablespoons mayonnaise
06 -
4 hoagie rolls, sliced through
→ Vegetables & Seasoning
07 -
4 oz sliced mushrooms
08 -
1 large yellow onion, chopped
09 -
1 green bell pepper
10 -
1 red bell pepper
11 -
1/2 teaspoon minced garlic
12 -
2 teaspoons coarse Kosher salt, or to taste
13 -
1/2 teaspoon black pepper, or to taste
# Instructions:
01 -
Place the steak in the freezer for 30 minutes for easier slicing. Trim excess fat, season with salt and pepper, and set aside.
02 -
Use a serrated knife to carefully split hoagie rolls lengthwise about ¾ of the way through. Mix softened butter and minced garlic, then spread on the cut sides of the rolls. Toast on a griddle or skillet over medium heat until golden brown. Set aside.
03 -
Heat 1 tablespoon of oil in a skillet over medium heat. Sauté the onions for 8-10 minutes until slightly caramelized. Transfer them to a bowl and set aside.
04 -
Increase heat to medium-high. Add remaining tablespoon of oil to the skillet. Once hot, add the sliced steak in an even layer. Cook for 2-3 minutes without moving to sear, then flip and cook the other side. Add sautéed onions back into the pan and stir together.
05 -
Divide the steak and onion mixture into 4 portions in the skillet. Top each with 2 slices of provolone cheese and turn off the heat.
06 -
Spread a thin layer of mayo on the toasted rolls. Place a roll over each portion in the skillet and use a spatula to flip the meat, cheese, and onions onto the roll. Serve promptly.