Philly Cheesesteaks

Name: Philly Cheesesteaks
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lb boneless ribeye steak; 2 tbsp neutral oil, divided; 1 large onion, thinly sliced; 1 green bell pepper, thinly sliced (optional); 1 tsp salt; 1/2 tsp black pepper; 8 slices provolone or American cheese (or warm cheese sauce); 4 soft hoagie rolls, split; ketchup or hot cherry peppers, to serve (optional)

Thin-sliced ribeye seared fast on a hot skillet with caramelized onions and blanketed in melted provolone, piled into soft hoagie rolls. Add peppers or mushrooms if you like.

Prep15 min

Cook15 min

Total30 min

Serves4

What you'll need

12-inch cast-iron skilletFor searing and oven finishes

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8-inch chef's knifeFor all the chopping

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Silicone spatula setFor stirring and flipping

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Steps

Freeze the steak 30 to 40 minutes until firm, then slice it as thin as you can across the grain.

Heat 1 tbsp oil in a large skillet over medium heat. Cook the onion (and pepper, if using) with a pinch of salt until soft and golden, about 10 minutes. Push to one side.

Turn the heat to high and add the remaining oil. Add the steak in a single layer, season with the salt and pepper, and sear 1 minute, then chop and toss with a spatula until just cooked, 2 to 3 minutes more.

Mix the onions into the meat and divide into 4 long piles in the pan. Lay 2 slices of cheese over each pile and let melt, 1 minute.

Set an open roll face down over each pile, then slide the spatula underneath and flip the whole thing into the roll. Serve right away.

TipPartly freezing the steak is the trick to slicing it paper-thin at home without a deli slicer.