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EasyMain coursesmeatCC0 1.0 Universal
Classic Philadelphia Cheesesteak (Shaved Ribeye, Caramelized Onions and Melted Provolone in a Hoagie Roll)
Philadelphia's world-famous street food icon: thinly shaved marbled ribeye steak chopped and sizzled on a hot griddle with sweet onions, smothered under gooey melted sharp provolone or cheese whiz, stuffed inside a crusty hoagie roll.
Prep
15 min
Cook
12 min
Total
27 min
Ingredients
servings
4
- Well-marbled ribeye steak, shaved paper-thin600 g
- Crusty Italian hoagie or sub rolls, split4 pc
- Provolone cheese slices8 pc
- Large yellow onion, finely diced1 pc
- Butter for toasting rolls30 g
- Salt1 tsp
Preparation Steps
1
Heat a heavy griddle or skillet with 1 tbsp oil, sautƩ diced onions for 6-8 minutes until golden and sweet. Push to one side.
8 min timer
2
Add shaved ribeye to smoking-hot griddle. Cook 2-3 minutes, chopping and pulling meat apart with metal spatulas. Blend meat with onions, season with salt and pepper, and shape into a log matching the roll length.
3 min timer
3
Drape provolone slices over hot meat. Invert open hoagie roll directly over melting cheese and meat for 1 minute so steam melts the cheese completely. Slide a wide spatula underneath and flip neatly into the roll. Serve hot.
2 min timer
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Nutrition Facts
per servingCalories
620
Protein
44g
Carbohydrates
42g
Fat
32g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
