Philly Cheesesteak

Shaved ribeye seared hard on a flat-top, onions cooked down in the beef fat, melted provolone (or Whiz, wit), all piled into a soft, slightly chewy hoagie roll. Makes 4.

RECIPE CARD

Philly Cheesesteak

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Ingredients

2 lb boneless ribeye, trimmed of large fat
2 large yellow onions, thinly sliced
1 green bell pepper, thinly sliced (optional)
8 oz mushrooms, sliced (optional)
8 slices mild provolone, or 1 cup Cheez Whiz, warmed
4 soft hoagie or Amoroso-style rolls
3 T neutral oil, divided
1 T butter
Kosher salt and black pepper
Hot cherry peppers, for serving

Instructions

Freeze the ribeye 45–60 minutes until firm, then slice as thin as you can against the grain. Chop it roughly with a knife.
In a large cast-iron or on a griddle over medium, cook the onions (and peppers/mushrooms if using) in 1 T oil and the butter with a pinch of salt until soft and browned, about 15 minutes. Push aside.
Turn the heat to high. Add remaining oil and the beef in a thin layer; season with salt and pepper. Sear 1–2 minutes without moving, then chop and toss with two spatulas until just cooked, 2–3 minutes more.
Fold in the onions and divide into 4 long piles. Lay the provolone over each pile (or skip and use Whiz) and let it melt, about 1 minute.
Lay an open roll over each pile and use a spatula to flip the whole thing into the roll. If using Whiz, spoon it over the meat.

Plating

Serve immediately with hot cherry peppers and a cold beer. Ordering lingo: "one Whiz wit" means Cheez Whiz with onions.

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