The Real Deal Cheesesteak: Ribeye, Onions, and Whiz Done Right

Ingredients

• 1 lb ribeye steak, well marbled
• 2 tbsp neutral oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 large yellow onion, thinly sliced
• 4 oz sliced provolone, or 4 oz Cheese Whiz warmed
• 2 hoagie rolls, crusty outside, soft inside
• Pickled long hots or banana peppers
• 1 tbsp butter, for toasting the rolls

Steps

1. Freeze the ribeye for 45 to 60 minutes until firm but not frozen solid. This is what lets you slice it shaving thin. No shortcuts here. 2. Slice the ribeye against the grain as thin as you possibly can. If your slices are thicker than a nickel, keep going. 3. Heat a large cast iron skillet or griddle over high heat. Add 1 tbsp oil, then the onions with a pinch of salt. Cook, stirring, until deep golden and soft, about 8 to 10 minutes. Set aside. 4. Crank the heat back to high. Add the remaining oil and lay the beef down in a single layer. Do not crowd it. Season with salt, pepper, and garlic powder. Sear 60 to 90 seconds, flip and chop with a spatula, then sear another minute. 5. Push the meat into two piles the shape of your rolls. Lay the cheese over each pile and let it melt into the beef, about 1 minute. Tuck the onions into the piles. 6. Split and lightly butter the rolls, toast them cut side down in the hot pan until golden. Load the meat and cheese into the rolls, add your peppers if using, and serve immediately. Cheesesteaks have a short window. Respect it.

Back to all recipes