Philly Cheesesteak

Name: Philly Cheesesteak With Fontina and Taleggio
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 lb ribeye steak, partially frozen; 1/2 yellow onion, diced; 1 tbsp vegetable oil; salt, to taste; black pepper, to taste; garlic powder, to taste; 6 slices American cheese; 3 oz Fontina cheese, torn into pieces; 3 oz Taleggio cheese, torn into pieces; 3 hoagie rolls, split

This Philly cheesesteak features thinly sliced ribeye, caramelized onions, and a creamy cheese blend of Fontina and Taleggio that elevates the classic sandwich beyond standard American cheese.

🌍American 🏷️Philly cheesesteak 🏷️Cheesesteak 🏷️Sandwich 🏷️Ribeye Fontina cheese

🏷️

🏷️Taleggio cheese

-0:00

thatdudecancookonTikTok

Total

25 min

Servings

3

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

1 lb ribeye steak, partially frozen
1/2 yellow onion, diced
1 tbsp vegetable oil
salt, to taste
black pepper, to taste
garlic powder, to taste
6 slices American cheese
3 oz Fontina cheese, torn into pieces
3 oz Taleggio cheese, torn into pieces
3 hoagie rolls, split

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Instructions

1
Slice the partially frozen ribeye steak as thinly as possible.
2
Heat oil on a griddle or large skillet over medium-high heat. Add the diced onions and cook until soft and lightly golden brown, about 5-7 minutes.
3
Add the shaved steak to the griddle next to the onions. Season generously with salt, pepper, and garlic powder.
4
As the steak cooks, use two spatulas to chop it into small pieces.
5
Once the steak is cooked through, mix it with the cooked onions.
6
Divide the steak and onion mixture into three equal portions on the griddle.
7
Top each portion with American cheese, followed by torn pieces of Fontina and Taleggio cheese.
8
Use a kitchen torch to melt the cheese, or simply let it melt from the heat of the griddle.
9
Place an open hoagie roll face down over each portion of meat and cheese.
10
Cover the sandwiches with a lid or another pan to allow the rolls to steam for a couple of minutes.
11
Use a spatula to scoop each cheesesteak into its roll.
12
Tightly wrap each sandwich in parchment paper and let it rest for a few minutes to steam further.
13
Unwrap, slice in half, and serve immediately.

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Tips & Notes

Pro tips

Partially freeze ribeye for 1-2 hours before slicing to achieve thin, even cuts that cook quickly and evenly.
Caramelize onions separately over medium heat until deeply golden, then add to the beef at the end to prevent sogginess.
Layer cheese directly onto hot beef on the griddle so it melts into the meat rather than sitting on top; use a mix of torn Fontina and Taleggio pieces for best melting.
Toast hoagie rolls lightly on the griddle to add crunch and prevent sogginess from the warm fillings.

Substitutions

Ribeye → New York strip or sirloin (leaner but still flavorful)
Fontina and Taleggio → Provolone, Swiss, or a blend of American and mozzarella (different flavor profile but easier to find)
Hoagie rolls → Sub rolls or crusty Italian bread (texture varies; hoagie rolls are traditional)

Storage & make-ahead

Assemble and eat immediately for best texture. Leftover cooked beef and caramelized onions can be refrigerated separately for up to 3 days and reheated on a griddle before reassembling.

Equipment

griddle or flat-top skillet · sharp knife or meat slicer

Common Questions

Why partially freeze the ribeye steak?

Partially freezing the ribeye (1-2 hours) makes it easier to slice thinly and evenly, which is essential for even cooking and proper texture in a cheesesteak.

Can I use regular American cheese instead of Fontina and Taleggio?

Yes, American cheese works, but Fontina and Taleggio provide a creamier, more complex flavor. You can also use provolone or a mix of both.

How long should I caramelize the onions?

Caramelize onions over medium heat for 15-20 minutes, stirring occasionally, until golden brown and sweet. This develops deep flavor that complements the beef.

What's the best way to cook the sliced ribeye?

Cook on a hot flat-top or skillet over high heat for 1-2 minutes per side until browned. Season with salt, pepper, and garlic powder, and work in batches to avoid crowding.