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Philly Cheesesteaks

Thinly shaved ribeye and caramelized onions meet a hot griddle, toasted rolls, and one clearly chosen style of melted cheese.

Four toasted hoagie rolls hold shaved ribeye, caramelized onions, green peppers, and melted provolone.

A good cheesesteak is built around speed and surface area: shaved beef touches a very hot griddle, browns quickly, and moves into the roll before it can dry out. Onions provide sweetness, while green pepper can join them for cooks who want it.

Firm beef slices cleanly

A brief freezer rest makes the soft ribeye firm enough to control with a sharp knife. Slice across the grain and aim for nearly translucent pieces, then pull them apart before cooking so they hit the griddle individually.

Use the whole hot surface

A wide griddle is ideal, but a large cast-iron skillet works when the beef cooks in two batches. Crowding traps moisture, so keep the slices loose and move each batch out as soon as its edges brown.

Paper-thin ribeye sears in an uncrowded layer beside caramelized onions and sliced green pepper. — Paper-thin ribeye sears in one loose layer beside browned onions.

Shape before adding cheese

Once the beef and vegetables reunite, divide them into four narrow mounds that match the rolls. Space around each portion lets the final moisture escape and makes every sandwich easy to lift with one confident spatula motion.

Pick a cheese lane

Provolone melts directly over the four beef portions for a stretchy, savory finish. Cheez Whiz is a complete alternative: warm it separately, omit the provolone, and spoon it over the beef after the portions leave the heat.

Juicy shaved ribeye, golden onions, green pepper, and melted provolone fill a toasted hoagie roll. — Melted provolone blankets juicy shaved beef and golden onions inside a toasted roll.

Philly Cheesesteaks

4 sandwiches

40 minutes total

Ingredients

• 1 1/2 lb boneless ribeye steak
• 2 tbsp neutral oil, divided
• 1 large yellow onion, thinly sliced
• 1 medium green bell pepper, thinly sliced (optional)
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 4 hoagie rolls, split lengthwise
• 2 tbsp unsalted butter, softened
•

Method

Firm and slice the beef
Place the ribeye in the freezer for 20 minutes until firm but not frozen solid, then slice it across the grain as thinly as possible and separate the pieces.
Look for: The beef is firm enough to hold its shape and the slices are nearly paper-thin.
Heat the cooking surface
Heat a large griddle or 12-inch cast-iron skillet over medium-high heat until a drop of water skitters across the surface.
Look for: A water droplet skitters and evaporates promptly.
Brown the vegetables
Add 1 tbsp oil, the onion, optional green pepper, and 1/4 tsp salt; cook for 8 minutes, stirring occasionally, until the onion is deeply golden and the pepper is tender, then transfer to a plate.
Look for: The onion is deeply golden at the edges and the pepper bends easily.
Toast the rolls
Spread the cut sides of the hoagie rolls with the softened butter and toast them cut sides down on the griddle for 1 to 2 minutes; set aside once golden.
Look for: The roll interiors are evenly golden but remain soft beneath the surface.
Sear the beef in batches
Add the remaining 1 tbsp oil and spread half the sliced ribeye in one loose layer; season with half the remaining salt and pepper and cook for 90 seconds, tossing once, then transfer to the vegetable plate and repeat with the remaining beef and seasoning.
Look for: The beef has browned edges with no pool of released liquid.
Combine and portion
Return the vegetables and beef to the hot surface, toss for 30 seconds, and divide immediately into 4 narrow, roll-length portions with space between them so the meat does not steam.
Look for: Four separate mounds sizzle at their edges without sitting in liquid.
Melt the cheese
Top each portion with 2 provolone slices and cook for 1 minute until melted; if using the alternative, omit the provolone and spoon 3 tbsp warmed Cheez Whiz over each portion after removing it from the heat.
Look for: The provolone drapes over the meat, or the warmed Cheez Whiz coats it evenly.
Fill and serve
Set each toasted roll over one portion, slide a spatula underneath, invert the sandwich, and serve immediately while the beef is juicy and the cheese is fluid.
Look for: Each roll is evenly filled from end to end and the cheese remains melted.