Philly Cheesesteaks

Paper-thin ribeye, deeply browned onions, and optional peppers cook fast on a hot griddle before meeting melted cheese and toasted rolls.

40 min

4 sandwiches

Ingredients

1 1/2 lb boneless ribeye steak

2 tbsp neutral oil, divided

1 large yellow onion, thinly sliced

1 medium green bell pepper, thinly sliced (optional)

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

4 hoagie rolls, split lengthwise

2 tbsp unsalted butter, softened

Large griddle or 12-inch cast-iron skillet · Sharp chef's knife · Metal spatula · Sheet pan or large plate

Avoid steaming

Sear only half the beef at a time and keep the finished sandwich portions separated on the hot surface.

Choose one cheese

Use either melted provolone or warmed Cheez Whiz so each sandwich has one distinct cheese style.

01. Freeze ribeye for 20 minutes until firm, then slice it paper-thin across the grain and separate the pieces.

02. Heat a griddle or wide cast-iron skillet over medium-high until a water drop skitters.

03. Brown onion and optional pepper in 1 tbsp oil with 1/4 tsp salt for 8 minutes; transfer to a plate.

04. Butter the rolls and toast their cut sides for 1 to 2 minutes until golden but still soft.

05. Sear seasoned beef in 2 uncrowded batches for 90 seconds each, tossing once, then transfer it to the vegetables.

06. Toss beef and vegetables together for 30 seconds and divide into 4 separate roll-length portions.

07. Melt 2 provolone slices on each portion; if using Cheez Whiz instead, spoon 3 tbsp warmed cheese over each portion off heat.

08. Set each roll over a portion, scoop and invert, then serve immediately while the cheese is fluid.