Philly Cheesesteak

Born in 1930s Philadelphia, the cheesesteak is a working-class classic of thinly sliced ribeye seared with sweet onions. Melted provolone or Cheez Whiz blankets the meat inside a soft hoagie roll for pure comfort.

Serves 4

Estimate for one serving

• 680 cal
• 38g protein
• 42g carbs
• 39g fat
• 3g fiber

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Ingredients

• 1 lb ribeye steak
• 1 large yellow onion
• 8 slices provolone cheese
• 4 hoagie rolls
• 2 tbsp vegetable oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup Cheez Whiz (optional)

Instructions

1. 1Place the ribeye steak in the freezer for 20-30 minutes to firm up for easier slicing.
2. 2Thinly slice the partially frozen steak against the grain into strips about 1/8-inch thick.
3. 3Slice the large yellow onion into thin half-moons.
4. 4Heat vegetable oil in a large cast-iron skillet or griddle over medium-high heat.
5. 5Add the sliced onions to the skillet, season with salt, and cook for 5-7 minutes until softened and lightly browned. Remove onions and set aside.
6. 6In the same skillet, add the remaining oil and increase heat to high.
7. 7Add the sliced steak in a single layer (work in batches if needed), season with remaining salt and black pepper.
8. 8Cook the beef for 2-3 minutes, stirring occasionally, until just browned but still tender. Do not overcook.
9. 9Return the cooked onions to the skillet and mix with the beef.
10. 10Divide the meat-onion mixture into 4 portions in the pan.
11. 11Place provolone cheese (or a generous spoonful of warmed Cheez Whiz) over each portion and let melt for 30-60 seconds.
12. 12Slice the hoagie rolls lengthwise without cutting all the way through.
13. 13Using a spatula, scoop each cheesy meat portion into a roll.
14. 14Serve immediately while hot.