What sandwich is more satisfying than a cheesesteak? Thinly sliced ribeye steak and golden onions are draped with melty Provolone cheese, all wrapped up in buttered hoagie rolls.
for 4 servings
- 1 lb boneless ribeye steak (425 g)
- 4 hoagie rolls
- 2 tablespoons unsalted butter
- 1 ½ tablespoons olive oil, divided
- 1 medium yellow onion, thinly sliced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 8 slices provolone cheese
- Calories 526
- Fat 31g
- Carbs 27g
- Fiber 27g
- Sugar 5g
- Protein 32g
Estimated values based on one serving size.
- Place the ribeye in the freezer for 30 minutes.
- Slice the hoagie rolls open on a cutting board, making sure not to slice all the way through. Spread ½ tablespoon of butter on the cut sides of each roll.
- Remove the ribeye from the freezer and thinly slice against the grain.
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened and golden brown, about 10 minutes. Remove the onions from the pan and set aside.
- Add the remaining ½ tablespoon of olive oil, then the sliced ribeye, to the same pan and season with the salt and pepper. Cook, without disturbing, until browned, 2–3 minutes. Stir the beef to cook the other side and continue until the ribeye is cooked through, 2–3 minutes more.
- Add the onions back to the pan and stir to combine. Lay the Provolone over the ribeye mixture and cook, without moving, until melted, about 1 minute.
- Transfer the ribeye mixture to the buttered hoagie rolls and serve immediately.
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