- Cook Time – 15 mins
- 1 lb Ribeye steak trimmed and thinly sliced
- 1/2 tsp Sea salt or to taste
- 1/2 tsp Black pepper or to taste
- 1 sweet onion (large), diced
- 8 slices provolone cheese mild (not aged provolone)
- 4 Hoagie Rolls sliced 3/4 through
- 2 Tbsp unsalted butter softened
- 1 garlic clove pressed
- 2-4 Tbsp mayonnaise or to taste
Cut the hoagie bread 3/4 with a serrated knife. Dice onions and thinly sliced beef.
In a small bowl, mix 2 tablespoons of soft butter with 1 clove of garlic. Spread the garlic butter on the cut sides of 4 rolls of hoagie bread. Roast rolls in a large pan, a flat cooktop or iron over medium heat until golden brown, then set aside.
Add 1 tablespoon of oil to the pan or cooktop, and sautee diced onions until caramelized then transfer to a bowl.
Increase over high heat and add 1 tablespoon of oil. Divide the steak into very thin slices in a uniform layer. Let it brown for a few minutes without discomfort, then turn it over and season it with half a teaspoon of salt and half a teaspoon of black pepper. Sautee until the steak is completely cooked, then add the caramelized onions.
Divide into 4 equal portions, cover with 2 slices of cheese and turn off the heat to allow the cheese to melt without boiling the meat.
Spread a thin layer of mayonnaise on the roasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve hot.
This great family recipe is thanks to https://www.easyrecipechef.com/philly-cheesesteak/