Recipe Background
The Keystone State is known for a lot of dishes, but none so much as this! Pennsylvania Cheesesteak is the epitome of great sandwiches — a cheesy, melty, savory mixture of provolone, beef, and caramelized onion in a crunchy, garlic-buttered hoagie roll! These sandwiches are so speedy to assemble, and they'll be gone in a flash; it's hard not to wolf down Pennsylvania Cheesesteak!
The Keystone State is known for a lot of dishes, but none so much as this! Pennsylvania Cheesesteak is the epitome of great sandwiches — a cheesy, melty, savory mixture of provolone, beef, and caramelized onion in a crunchy, garlic-buttered hoagie roll! These sandwiches are so speedy to assemble, and they'll be gone in a flash; it's hard not to wolf down Pennsylvania Cheesesteak!
Ingredients
- 2 tablespoons unsalted butter softened
- 1 clove garlic pressed
- 4 hoagie rolls each sliced 3/4 of the way through horizontally
- 2 tablespoons neutral-flavored oil divided
- 1 sweet onion diced
- 1 pound rib-eye steak trimmed, thinly sliced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 8 slices mild provolone cheese
- 4 tablespoons mayonnaise
- fresh parsley optional, to taste, chopped, for garnish
Directions
- In a small bowl, add the softened butter and the garlic and stir to combine.
- Spread the garlic-butter evenly on the cut-sides of each of the hoagie rolls.
- In a large skillet or on a griddle over medium heat, add the hoagie rolls, buttered-side down, and toast until golden-brown, about 2-3 minutes.
- In a skillet over medium heat, add 1 tablespoon of the oil.
- Add the diced onions to the hot oil and cook, while stirring gently, until caramelized, about 10 minutes.
- Transfer the caramelized onions to a bowl.
- Increase the stovetop heat to high.
- Add the remaining oil to the skillet and heat it.
- Add the thinly sliced beef in an even layer to the hot oil and cook, undisturbed, until browned on the bottom, about 2 minutes.
- Flip the beef and immediately season it evenly with the salt and the black pepper.
- Cook the beef, while chopping it with the side of a metal spatula, until no pink remains and it is fully cooked, about 2-3 minutes.
- Add the caramelized onions to the beef and stir to combine.
- Divide the beef mixture into 4 even portions in the skillet.
- Top each of the beef portions with 2 slices of the cheese and immediately turn off the stovetop heat.
- As the cheese melts, chop the cheese into the beef mixture, ensuring it is evenly distributed.
- Spread a thin layer of the mayonnaise on the toasted-side of each of the hoagie rolls.
- Place a toasted roll, cut-side down, over each of the beef portions in the skillet. To avoid overcrowding, you may need to do this in batches.
- Using the metal spatula, scrape the beef and cheese mixture into the bun and flip it onto a plate.
- Serve the cheesesteaks warm garnished with the parsley.
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