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Philly Cheesesteaks

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5 steps8 min

Ingredient prep checklist

Boneless Rib Eye Steak: 1 pound (454g) boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye (see notes)1 tablespoon (15ml) vegetable or other neutral oil
Yellow Onion: 1/2 medium yellow onion (4 ounces; 114g), cut into 1/4-inch dice
Provolone Cheese: 8 thin slices provolone cheese (about 6 ounces; 160g), 4 slices torn into 1-inch pieces and 4 slices left whole

If using a whole steak, trim and cut steak crosswise with grain into roughly 3-inch wide sections, then set on large plate and freeze until firm but not frozen solid, about 1 hour. If using pre-sliced steak, skip to chopping instructions in Step 2.

Image detailsCutting ribeye into piecesSerious Eats / Amanda Suarez · Philly CheesesteaksDev reference

This step uses

1 pound (454g) boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye (see notes)

Equipment reference

Large Plate, required

Full ingredient reference

1 pound (454g) boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye (see notes)
1 tablespoon (15ml) vegetable or other neutral oil
1/2 medium yellow onion (4 ounces; 114g), cut into 1/4-inch dice
cut into 1/4-inch dice
8 thin slices provolone cheese (about 6 ounces; 160g), 4 slices torn into 1-inch pieces and 4 slices left whole
4 slices torn into 1-inch pieces and 4 slices left whole
2 tablespoons grated Parmigiano-Reggiano cheese (optional)
1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
1/8 teaspoon freshly ground black pepper
Two 7- to 8-inch-long Italian hoagie/sub rolls, split lengthwise, but left attached on 1 side to create a hinge
split lengthwise, but left attached on 1 side to create a hinge

References

This step uses

1 pound (454g) boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye (see notes)

Equipment reference

Large Plate, required

Full ingredient reference

1 pound (454g) boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye (see notes)
1 tablespoon (15ml) vegetable or other neutral oil
1/2 medium yellow onion (4 ounces; 114g), cut into 1/4-inch dice
cut into 1/4-inch dice
8 thin slices provolone cheese (about 6 ounces; 160g), 4 slices torn into 1-inch pieces and 4 slices left whole
4 slices torn into 1-inch pieces and 4 slices left whole
2 tablespoons grated Parmigiano-Reggiano cheese (optional)
1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
1/8 teaspoon freshly ground black pepper
Two 7- to 8-inch-long Italian hoagie/sub rolls, split lengthwise, but left attached on 1 side to create a hinge
split lengthwise, but left attached on 1 side to create a hinge