For best results use Certified Angus Beef^® brand

Classic Philly Cheese Steak

Serves 4

Cuisine: American

Category: Sandwiches & Salads

The cheesesteak sandwich is the pride of Philadelphia, and it’s well known the world over. We keep it classic with quality steak, onions and cheese. Swap the cheese for Cheese Whiz if you like, and add green peppers if you dare (just don’t tell anyone from Philly).

Prep Time

15 mins

Other Time

25 mins

Cook Time

Total Time

40 mins

Ingredients:

2 (16-ounce) Certified Angus Beef^® ribeye steaks
2 1/2 teaspoons coarse Kosher salt, divided
1 teaspoon fresh ground black pepper
2 medium yellow onions, diced
4 (6-inch) hoagie rolls or sub rolls
8 slices white American or provolone cheese

Instructions:

Freeze ribeye steaks for 30 minutes or until relatively firm to the touch. Slice steaks as thinly as possible, trimming any excess fat.
In a large cast iron skillet or griddle, melt 1-tablespoon butter over medium-high heat. Add onion, season with 1/2-teaspoon salt and sauté 5 to 6 minutes until slightly softened; reserve to a clean plate.
In the same pan, melt remaining butter and toast buns over medium heat. Work in 2 batches if using a skillet. Set toasted buns aside.
Increase skillet or griddle heat to high heat and add sliced ribeye in one even layer, season with remaining 2-teaspoons salt and 1-teaspoon pepper. (If using a cast iron skillet, work in 2 batches.) Sear beef 2 minutes while frequently chopping and flipping beef.
When no pink remains fold onions back into beef and divide in four piles (2 if using a skillet) and top each pile with two slices of cheese.
Once cheese has melted, scoop piles with spatula and fill toasted rolls. If using a skillet, repeat with remaining beef.