Classic Philly Cheesesteak Sandwich: A Taste of Philadelphia in Every Bite!

Prepare the Steak: Begin by thinly slicing the ribeye steak against the grain. This ensures that the meat will be tender and easy to chew. For the best results, it’s helpful to freeze the steak for about 30 minutes before slicing, as this makes it easier to cut thin slices.

Sauté the Onions: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and a pinch of salt, sautéing them until they become soft and caramelized, about 7-10 minutes. Stir occasionally to avoid burning the onions. Once done, remove them from the skillet and set them aside.

Cook the Steak: In the same skillet, add 2 tablespoons of butter and increase the heat to medium-high. Add the thinly sliced ribeye steak, seasoning with salt and black pepper to taste. Cook for 2-3 minutes, stirring occasionally, until the steak is browned and cooked to your desired doneness. Be careful not to overcook it, as the steak should remain juicy and tender.

Combine Steak and Onions: Once the steak is cooked, add the caramelized onions back into the skillet and mix everything together. Let it cook for an additional minute so the flavors meld together.

Assemble the Sandwich: Slice the hoagie rolls in half lengthwise, making sure not to cut all the way through. Place the rolls in the skillet or a separate pan, cut side down, and toast them lightly for about 1-2 minutes until golden brown.

Melt the Cheese: Once the rolls are toasted, pile the steak and onion mixture onto the bottom of each hoagie roll. Place 2 slices of provolone cheese on top of the steak in each sandwich. Cover the skillet with a lid or foil for 1-2 minutes, allowing the cheese to melt over the steak.

Serve: Carefully remove the sandwiches from the skillet and serve immediately. The cheesy, savory goodness is sure to be a hit!

Serving and Storage Tips: