Philly Cheesesteak

Ingredients · 2 servings

• 340 gRibeye steak, sliced very thin
• 100 gProvolone cheese, sliced
• 2Hoagie roll, split lengthwise
• 1Onion, thinly sliced
• 1 tbspOlive oil
• ½ tspSalt
• ¼ tspBlack pepper, freshly ground

Equipment

stovetop, knife, cutting board, tongs, spatula, wide skillet, platter

Instructions

1. 1
   Gather Ingredients

   Gather the sliced ribeye, cheese, rolls, onion, seasonings, oil, and tools: knife, board, tongs, spatula, skillet, and platter. · 1 min

   What to look for: All ingredients are measured and within reach.

2. 2
   Cook Onions

   Heat olive oil in a wide skillet over medium heat, add onion, and cook until soft, sweet, and lightly browned at the edges. · 8 min

   What to look for: Onions look soft, glossy, and golden at the edges.

3. 3
   Sear Ribeye

   Raise heat to high, spread ribeye in a thin layer, season with salt and pepper, and chop lightly with the spatula as it browns. · 4 min

   When it is done: Beef should be browned with no raw red patches remaining.

4. 4
   Melt Cheese

   Divide beef into 2 piles, cover each with provolone, and let the cheese melt over the hot meat until glossy and soft. · 2 min

   What to look for: Cheese slumps over the beef and turns shiny.

5. 5
   Fill Rolls

   Open each hoagie roll, lift one beef and cheese pile into it, then spoon the onions over the meat without packing the roll tight. · 2 min

   What to look for: Each roll is full but still closes around the filling.

6. 6
   Serve Hot

   Serve immediately while the ribeye is juicy, the provolone is molten, and the roll is warm enough to catch the drippings. · 1 min

   What to look for: Cheese is still molten and the sandwich looks glossy.