Classic Philly Cheese Steak Sandwich (Print-Friendly Version)
Juicy steak, caramelized onions, and melted cheese served warm in toasted hoagies for true Philadelphia flavor.
# Ingredients:
→ Filling
01 -
450 g skirt steak, very thinly sliced against the grain
02 -
2 medium yellow onions, thinly sliced
03 -
2 tablespoons unsalted butter, divided
04 -
5 slices provolone cheese or white American cheese
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Bread
07 -
3 hoagie rolls
08 -
2 garlic cloves, crushed
09 -
1 tablespoon unsalted butter
# Steps:
01 -
Heat 1 tablespoon of butter in a large skillet over medium heat. Add sliced onions, season with salt and pepper, and cook for about 15 minutes until deeply golden and tender. Transfer to a plate and set aside.
02 -
Using the same skillet, melt the remaining 1 tablespoon of butter over medium-high heat. Add the sliced steak, season with salt and pepper, and sear for approximately 5 minutes until browned and fully cooked.
03 -
Return caramelised onions to the skillet with the steak. Stir to combine and continue cooking briefly, reducing any excess liquid to prevent soggy rolls.
04 -
Split hoagie rolls in half. Mix 1 tablespoon butter with crushed garlic, spread evenly on the inside of each roll, and toast cut side down on a skillet until golden.
05 -
Portion the steak and onion mixture onto the toasted rolls. Arrange cheese slices on top, cover briefly with the skillet lid over low heat to melt the cheese thoroughly.
06 -
Serve the cheesesteaks hot immediately after assembly.
# Notes & Tips:
01 -
For optimal results, freeze the steak for 30 minutes before slicing to achieve ultra-thin cuts.