Philly Cheesesteak Sandwich

Ingredients

Ingredients

• 1 lb ribeye steak
• 4 hoagie rolls or soft sub rolls
• 8 provolone cheese slices
• 2 large yellow onions
• 3 tbsp vegetable oil
• to taste salt
• to taste black pepper

Instructions

1. Slice the ribeye steak as thinly as possible against the grain; if needed, freeze for 30 minutes to make slicing easier.
2. Thinly slice the onions.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, until softened and caramelized, about 10 minutes. Season with a pinch of salt and remove to a plate.
4. In the same skillet, add another tablespoon of oil if needed. Add the sliced steak in batches to avoid overcrowding, season with salt and pepper, and cook for 1-2 minutes per side until browned and cooked through. Do not overcook.
5. Divide the cooked steak among the hoagie rolls, top with caramelized onions, and place 2 slices of provolone cheese on each. Return to the skillet or place under a broiler for 1 minute until the cheese is melted and bubbly.
6. Serve immediately while hot.

Notes

For best results, use a sharp knife or ask your butcher to slice the steak thinly. If you prefer a cheesier version, add extra provolone or mix in Cheez Whiz for authenticity.