
Thinly sliced ribeye with melted provolone on a hoagie roll
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
4 sandwiches
Difficulty
Easy
Cost
Moderate
$$
Thinly sliced ribeye with melted provolone on a hoagie roll
Thinly sliced ribeye steak griddled with onions and topped with melted provolone on a crusty hoagie roll. Philadelphia's most famous sandwich, done right.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
(Updated )
A real Philly cheesesteak is simple—paper-thin ribeye, griddled onions, melted cheese, and a roll with the right crunch-to-softness ratio. No peppers, no mushrooms, just perfection.
Partially freeze the ribeye for 30 minutes, then slice as thinly as possible against the grain.
Cook sliced onions in oil on a hot griddle or large skillet until caramelized, about 8 minutes. Push to the side.
Add sliced steak to the hot griddle, season with salt and pepper, and chop with a spatula as it cooks for 2-3 minutes.
Mix the steak with the onions, divide into 4 portions on the griddle, and lay provolone over each.
Place split hoagie rolls on top of each portion to catch the steam. Flip and serve immediately.
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Ribeye has the best fat content but sirloin works
Whiz gives the most authentic Pat's/Geno's experience
Use a flat-top griddle or the largest skillet you have—the meat needs direct contact with hot metal.
Authentic Philly rolls from Amoroso's are key, but any crusty-outside, soft-inside hoagie roll works.
Best eaten immediately. Refrigerate leftover filling up to 2 days.
Reheat filling in a skillet and re-melt cheese. Toast the roll separately.
Per serving (90mg) · 4 servings
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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