Philly Cheesesteak Recipe

Thin-slice or shave steak

If your ribeye is not pre-shaved, freeze the steak for 30–45 minutes until firm but not rock solid. Using a very sharp knife, slice across the grain into very thin slices (as close to paper-thin as possible). Alternatively, ask your butcher to shave the ribeye. Place slices in a bowl and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper; toss to coat.

Heat 1 tablespoon vegetable oil in a large heavy skillet or cast-iron over high heat until shimmering. Add half the steak in a single layer (do not crowd); sear 30–45 seconds without moving to develop color, then stir and spread to cook through another 30–45 seconds. Remove to a plate and repeat with remaining steak. Meat should be cooked through but still tender. Return all meat to pan and keep warm over low heat while you finish onions and cheese sauce.

While the steak rests, heat 1 tablespoon vegetable oil and 1 tablespoon butter in a separate skillet over medium heat. Add 1 1/2 cups thinly sliced yellow onion and a pinch of salt. Sauté, stirring occasionally, until onions are soft and golden brown, about 10–12 minutes. Reduce heat to low if they begin to brown too quickly; continue until caramelized edges develop. Keep warm.

In a small saucepan over low heat, combine 6 oz processed cheese spread with 2 tablespoons whole milk. Stir constantly until smooth and pourable, about 2–3 minutes. If the mixture is too thick, add milk 1 tsp at a time until desired consistency. Keep warm on the lowest heat and stir occasionally.

Split the hoagie rolls without cutting all the way through. Heat a clean skillet or griddle over medium heat. Spread 1 tablespoon butter inside each roll and toast, buttered-side down, 1–2 minutes until lightly golden.

To assemble: divide the cooked steak evenly between the two toasted rolls, piling meat into the cavity. Top each with half the sautéed onions. Spoon the warm cheese sauce (Whiz) over the meat and onions to taste, distributing evenly. If using, add a little chopped pickled cherry peppers or a few drops of hot sauce for brightness.

Serve immediately while hot. Optionally wrap in parchment for a classic presentation and to keep contents together when eating.