Classic Cheesesteak Recipe using Ribeye Steak

provolone cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: American cheese

Part-skim mozzarella has fewer calories and American cheese is often less expensive.

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and flank is often more affordable.

Pop the ribeye steaks in the freezer for about 30 minutes to firm them up for easy slicing.

Take a medium onion, cut it in half, peel, and dice it into about half-inch pieces.

Slice the ribeye steaks into thin ribbons after firming them up in the freezer.

Place the sliced ribeye on a clean plate and fire up a large griddle.

Start with a little butter on the griddle to toast the hoagie buns.

Open the hoagie buns and toast the inside surface over the melted butter until browned around the edges.

Add another pat of butter and the kernel of fat to the griddle, then add the diced onions.

Sear the onions in the butter and tallow, seasoning with salt and pepper, and cook for about a minute.

Add the ribeye ribbons to the griddle, ensuring they are in a single layer to avoid steaming.

Brown the beef on one side, season with salt and pepper, then flip using a large metal offset spatula.

Top the beef with the seared onions and mix them together.

Portion the mixture onto the hoagie rolls, using the length of the rolls and the width of the cheese as a guide.

Top with slices of white American cheese or provolone cheese, allowing it to melt from the steam of the meat.

If using cheese whiz, apply it to the rolls before adding the meat and cheese.

Press the open roll onto the sandwich to help the cheese melt further.

Use the offset spatula to lift the sandwich off the griddle, flip it over, and press it closed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens