lunch · everyday
Philly cheesesteak
Thin-shaved rib-eye seared hot on a griddle with onions, folded into melted cheese and piled into a soft, chewy hoagie roll.
- Time
- 30min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Find them at a store
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Equipment
You'll need: Cast-iron pan.
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Method
-
1
Freeze the steak for 45 minutes until firm, then slice as thinly as you can.
-
2
Cook the onions in 1 tbsp oil over medium heat until soft and golden, about 12 minutes. Set aside.
-
3
Heat a griddle or large cast-iron pan until very hot. Add the remaining oil and the beef in a thin layer. Season and sear 1-2 minutes, then chop and toss until just cooked.
-
4
Mix in the onions, divide into 4 roll-length piles and lay the cheese on top. Cover for 30 seconds to melt.
-
5
Open a roll over each pile, slide a spatula underneath and flip the whole thing into the roll.
