Cheesesteak Recipe

Prep ingredients

Remove ribeye from fridge and keep chilled until ready to cook. If not pre-shaved, place partially frozen ribeye on cutting board and slice as thinly as possible across the grain. Season the sliced beef with kosher salt, black pepper, and optional garlic powder; toss lightly to distribute. Slice onion thinly, slice tomato, and shred lettuce or separate leaves. Split hoagie rolls but leave hinge intact.

Caramelize onions

Heat a large skillet or griddle over medium heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When butter foams, add the sliced onions and a pinch of salt. Cook, stirring occasionally, until onions are softened and deeply golden (about 12–15 minutes). If onions begin to stick, lower heat and add a splash of water or 1/2 teaspoon Worcestershire for extra flavor. Transfer onions to a bowl and keep warm.

Cook the beef

Increase heat to medium-high and return skillet or use a clean flat top/griddle. Add a light drizzle (about 1 teaspoon) of oil. Spread the seasoned sliced beef in an even thin layer across the hot surface—work in batches if necessary to avoid overcrowding. Let the meat sear undisturbed 30–45 seconds, then flip or stir and break into smaller pieces with a spatula, cooking until just browned but still juicy, about 1–2 minutes total per batch. If using Worcestershire, drizzle 1/2 teaspoon over the meat while cooking and toss once.

Assemble with cheese

Return all the cooked beef to one part of the skillet or griddle, top evenly with 1–2 slices of provolone (or 1–2 slices Cooper Sharp white American) per sandwich portion. Allow cheese to melt (cover pan briefly with a lid or tent with foil for 20–30 seconds if needed).

Build sandwiches

Lightly toast the hoagie rolls face-down on the griddle for 20–30 seconds until slightly crisp. Spread about 1 tablespoon mayonnaise on each roll interior. Transfer cheesy beef onto the bottom halves of the rolls, divide caramelized onions among sandwiches, top with tomato slices and shredded lettuce, then close and serve immediately.

Cook tater tots according to package directions for oven or fryer. For a crisp oven finish: preheat oven to 425°F (220°C). Spread tots in a single layer on a baking sheet, optionally toss with 2 tablespoons oil for extra crispness. Bake 20–25 minutes, turning once halfway, until golden and crisp. Season with 1 teaspoon salt immediately after cooking. For a deep-fryer: fry at 350°F (175°C) in batches until golden (3–4 minutes), drain and salt.

Place each assembled cheesesteak on a plate with a generous portion of hot tater tots. Serve with extra mayonnaise or ketchup on the side if desired.