Philly Cheesesteak
This homemade Philly Cheesesteak is made with thinly sliced beef, caramelized onions, and melted cheese piled into a warm toasted roll.
The recipe
Philly Cheesesteak
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Serves
- 2
Ingredients
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Made with Nema Food — my family’s company, and the reason this blog exists.
Method
Heat 3 tbsp of oil in a large pan over medium heat. Add the thinly sliced onion and cook for about 25–30 minutes, stirring every few minutes, until the onion becomes very soft and deeply browned. Remove the onion from the pan and set it aside.
Add the thinly sliced beef to the same pan and cook for about 5–10 minutes, breaking it apart as it cooks, until the beef is browned and cooked through.
Add the caramelized onions back into the pan and mix them into the beef.
Lay a few slices of provolone over the beef and onions, cover the pan, and let the cheese melt.
While the cheese is melting, slice the loaf open and toast both sides in a separate pan or on a griddle. Add provolone inside the bread, close it, and let it toast for another minute or two until the cheese starts to melt.
Open the bread, fill it with the cheesesteak mixture, and serve right away.
Dilruba’s tips
For the best texture, use beef that is sliced very thin so it cooks quickly and stays tender.
Give the onions enough time to soften and brown slowly, since they add a lot of flavor to the sandwich.
You can use a hoagie roll, Italian loaf, or any sturdy bread that can hold the filling without getting soggy.
I also like adding a little oil to the bread before toasting because it helps the outside get crisp while the inside stays soft.
Provolone works really well here, but you can add more or less depending on how much cheese you like.
