Philly Cheesesteak Whiz Kid Recipe

Thinly slice the steak

Place the ribeye in the freezer for 20–30 minutes until very firm but not frozen solid. Using a sharp chef's knife, slice the steak as thinly as possible across the grain into roughly 1/16–1/8 inch slices. Spread slices on a plate and lightly season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a large cast-iron skillet or griddle over high heat until shimmering. Add 1 tbsp vegetable oil and swirl to coat. Working quickly in a single layer (or in two batches to avoid steaming), add the sliced steak. Let sear undisturbed for 30–45 seconds to develop color, then use a spatula to press and push the meat, flipping pieces to get even browning. Cook until just cooked through, about 1–2 minutes total. Transfer steak to a warm plate and cover loosely with foil.

While the steak rests, thinly slice the halved yellow onion into long strips (about 1/8 inch thick).

Wipe the skillet/griddle clean of excess browned bits if needed and return to medium heat. Add 1 tbsp unsalted butter and 1 tsp vegetable oil. When butter is foaming, add the sliced onions and 1 tsp sugar (optional) to help caramelize. Cook, stirring every 1–2 minutes and scraping up fond, until soft and deeply golden, about 12–15 minutes. If the pan becomes too dry, add a splash of water (1–2 tbsp) to deglaze and speed caramelization. Season lightly with a pinch of salt.

When onions are soft and golden, push them to the side of the griddle and return the cooked steak to the hot center to reheat briefly, mixing with any collected juices. Combine onions and steak so flavors marry for 1 minute.

If using store-bought crispy fried onions, measure out 1 cup and keep ready to top the sandwiches at the end.

Make homemade crispy onions (optional)

To make about 1 cup: thinly slice 1 small yellow onion into rings and separate. Pat dry. Toss the rings with 1/4 cup all-purpose flour, 1 tbsp cornstarch, and 1/2 tsp salt until lightly coated. Heat 1 cup neutral oil (vegetable or canola) in a small heavy pot to 350°F (175°C). Fry onion rings in batches until golden brown and crisp, about 1–2 minutes. Drain on paper towels and season lightly with salt. Use 1 cup for the sandwich and reserve extras.

Prepare the cheese whiz: transfer 8 oz cheese whiz to a small saucepan over low heat. Add up to 2 tbsp milk if needed and stir until warmed and glossy, about 2–3 minutes. Keep warm on the lowest heat, stirring occasionally. Alternatively, microwave in 30-second bursts, stirring between, until smooth.

Split the hoagie rolls and spread softened butter on the cut sides. Place rolls buttered-side down on the hot griddle or skillet and toast until golden and crisp, about 1–2 minutes. Remove to a board.

Assemble: Divide the steak and griddled onions evenly between the two toasted rolls, piling the meat and onion mixture into each roll. Spoon warmed cheese whiz generously over the steak (about 4 oz whiz per sandwich). Immediately sprinkle about 1/2 cup crispy fried onions on top of the whiz so they adhere and stay crunchy. Finish with a scatter of thinly sliced green onions (about 1 tbsp each sandwich).

Serve hot: Press sandwiches lightly, cut in half if desired, and serve immediately so cheese is melty and crispy onions stay crunchy.