Entrée: United States – Philly Cheesesteak

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 6 min

Total 16 min

Ingredients

1 lb (450 g) ribeye, very thinly sliced
2 tbsp (30 ml) neutral oil or beef tallow, about 1 oz (28 g)
1 large onion, thinly sliced
Kosher salt to taste
Freshly ground black pepper to taste
6–8 slices provolone or American cheese (or Cheez Whiz)
2 soft hoagie rolls
Optional: sautéed mushrooms and bell peppers to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. On a hot griddle or skillet, cook onions in 1 tablespoon (15 ml) oil with a pinch of salt until soft and browned; push to the side. Add remaining oil and sear ribeye, chopping lightly with a spatula; season with salt and pepper and mix with onions (and optional veg).
2. Form meat into roll-length mounds, lay cheese on top to melt, then split rolls and scoop the mixture into the bread. Serve hot.

1. On a hot griddle or skillet, cook onions in 1 tablespoon oil with a pinch of salt until soft and browned; push to the side. Add remaining oil and sear ribeye, chopping lightly with a spatula; season with salt and pepper and mix with onions (and optional veg).
2. Form meat into roll-length mounds, lay cheese on top to melt, then split rolls and scoop the mixture into the bread. Serve hot.