Make 2 Sandwiches 1 LB Boneless Ribeye 1 Onion, Diced 2 TBS of vegetable oil 5 Slices of Provolone per sandwich 1 Hoagie Roll ( A french dense roll would work great) Salt and Pepper to taste Pickled sweet and hot peppers
DIRECTIONS:
1. Toss the steak, uncovered, into the freezer for 1 hour to firm up to make it easier for you to slice thin. 2. Dice the onion into a medium-size dice, something bigger enough to be able to get the texture of the onion in the sandwich. Set aside. 3. Once the steak has firmed up, take it out of the fridge and using the thinnest, sharpest knife you have. 4. Using a sawing motion, slowly and carefully slice as thin as you can. 5. Heat up a wide cast iron or stainless steel pan over medium heat. Then add the oil. 6. Add the onions, season with salt and cook until the onions are softened and begin to brown and caramelize. 7. Once those are cooked, push them off to one side of the pan and add the ribeye. 8. You are just looking to cook the pink out of the meat. Once the pink is just about gone, you can mix in the onions. 9. Once the onions and the meat have come together for a minute or so, then push the entire mixture back off to one side, then portion out one sandwich worth of meat into the shape of the roll. 10. Top it with the provolone cheese, then cover the pan with a lid or foil and steam the cheese to melt it into all the crevices of the meat. 11. Once nicely melted, place your sliced roll over the meat in the pan and let that steam for 30 seconds one minute. 12. Now, work a big burger flipper or spatula under the meat and the bread, and then quickly flip it all into the bread to reveal a perfect Philly cheesesteak at home. 13. Cut in half, top with some pickled sweet and hot peppers. Optional: you may add ketchup or hot sauce.
INGREDIENTS:
ReplyDeleteMake 2 Sandwiches
1 LB Boneless Ribeye
1 Onion, Diced
2 TBS of vegetable oil
5 Slices of Provolone per sandwich
1 Hoagie Roll ( A french dense roll would work great)
Salt and Pepper to taste
Pickled sweet and hot peppers
DIRECTIONS:
1. Toss the steak, uncovered, into the freezer for 1 hour to firm up to make it easier for you to slice thin.
2. Dice the onion into a medium-size dice, something bigger enough to be able to get the texture of the onion in the sandwich. Set aside.
3. Once the steak has firmed up, take it out of the fridge and using the thinnest, sharpest knife you have.
4. Using a sawing motion, slowly and carefully slice as thin as you can.
5. Heat up a wide cast iron or stainless steel pan over medium heat. Then add the oil.
6. Add the onions, season with salt and cook until the onions are softened and begin to brown and caramelize.
7. Once those are cooked, push them off to one side of the pan and add the ribeye.
8. You are just looking to cook the pink out of the meat. Once the pink is just about gone, you can mix in the onions.
9. Once the onions and the meat have come together for a minute or so, then push the entire mixture back off to one side, then portion out one sandwich worth of meat into the shape of the roll.
10. Top it with the provolone cheese, then cover the pan with a lid or foil and steam the cheese to melt it into all the crevices of the meat.
11. Once nicely melted, place your sliced roll over the meat in the pan and let that steam for 30 seconds one minute.
12. Now, work a big burger flipper or spatula under the meat and the bread, and then quickly flip it all into the bread to reveal a perfect Philly cheesesteak at home.
13. Cut in half, top with some pickled sweet and hot peppers.
Optional: you may add ketchup or hot sauce.
Enjoy! Buen Provecho!