Philly Cheesesteak

Name: Philly Cheesesteak Sandwiches (Homemade)
Yield: 4 servings
Ingredients: 2 Tbsp high-smoke-point oil; 2 onions, roughly chopped; 1 1/2 lb. thin-sliced ribeye steak or shaved chuck roast; Salt and pepper; 6 slices of cheese of your choice (or some Whiz); 4 hoagie rolls

This homemade Philly cheesesteak uses thin-sliced ribeye steak seared with onions and topped with melted cheese on a hoagie roll. The key to restaurant-quality results is using high-heat oil and thin meat cuts that cook quickly.

Total

Servings

4

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From Blog Thermoworks · by Martin

Ingredients

2 Tbsp high-smoke-point oil
2 onions, roughly chopped
1 1/2 lb. thin-sliced ribeye steak or shaved chuck roast
Salt and pepper
6 slices of cheese of your choice (or some Whiz)

4 hoagie rolls

6 Ingredients

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Instructions

1
Preheat a cast-iron pan or a flat-top griddle to 400–425°F (204–218°C). Use an accurate IR thermometer like IRK-2 to measure the temperature.
2
Add 1 Tbsp oil to the pan, then the onions (and peppers, if using).
3
Sautee for 1–2 minutes, then add 2–3 Tbsp water and steam the onions.
4
When the water is all cooked out, move the onions to one side of your cooking surface and let the pan come back up to 400°F (204°C). Verify with your IR thermometer. Remove some of the onions and set them aside for later batches of meat.
5
Add some of the meat to the pan in one layer. Season it (and the onions) with salt and pepper. Cook until it starts to brown, then chop it and toss it until fully cooked.
6
Combine with the onions, cover with a few slices of cheese, and cover with a bowl/lid/pan for 30–60 seconds.
7
Scoop the meat into prepared rolls.
8
Serve! Eat well, eat messily.

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Tips & Notes

Pro tips

Chop onions roughly and cook over medium-high heat until deeply caramelized (8–10 minutes) before adding the steak—this develops flavor.
Don't crowd the pan when cooking thin-sliced steak; work in batches if needed so meat sears instead of steaming.
Lay cheese on the hot meat immediately after cooking and cover the pan for 30 seconds to melt evenly.
Toast the hoagie rolls lightly in the pan or under a broiler for texture and to prevent sogginess.

Substitutions

Cheez Whiz → American cheese slices or provolone (melts slightly slower but more classic flavor)
Hoagie rolls → sub rolls or Italian bread (adjust length as needed)
Ribeye steak → shaved chuck roast (leaner, slightly less rich)