Easy Philly Cheesesteak Recipe

Ingredients

• 2 large hoagie rolls (softer rolls work best)
• 1 3/4 pounds ribeye steak
• 2 teaspoons Diamond Crystal kosher salt
• Salt and pepper to taste
• 2 medium yellow onions, chopped
• 12 slices American cheese
• Pan fried long hots or pickled cherry peppers (optional)

Instructions

1. 1

   Season the Ribeye Steak: Place the ribeye steak on a wire rack set over a baking sheet and generously salt all sides. Refrigerate the steak for at least 12 hours or overnight to enhance flavor and tenderness. If short on time, you can skip this step and season with salt and pepper after cooking.

2. 2

   Slice the Steak Thinly: Using a sharp knife, carefully slice the ribeye into the thinnest pieces possible to ensure quick, even cooking and a tender bite.

3. 3

   Cook the Steak and Onions: Heat a large cast iron pan (14 inches ideal) over medium-high heat until smoking. Add a small amount of neutral oil along with the sliced steak and chopped onions. Spread everything out into an even layer and cook undisturbed for 5-7 minutes until well browned on one side.

4. 4

   Finish Cooking and Add Cheese: Flip the steak and onions and cook for an additional 1-2 minutes until the steak pieces are no longer pink. Then, lay 6 slices of American cheese over the meat and onions, chop them together, and mix thoroughly to combine the cheese evenly throughout.

5. 5

   Assemble the Sandwiches: Turn off the heat and spread the cheesy steak mixture into two elongated sections about 10 inches each. Top each section with 2-3 more slices of cheese to cover the length of the hoagie rolls. Place the rolls on top and use a large spatula to scoop the meat and cheese into the rolls. Optionally, add pan-fried long hots or pickled cherry peppers for extra flavor. Serve immediately and enjoy your classic Philly cheesesteak.