This classic cheesesteak sandwich features tender ribeye steak sliced thin, sautéed onions, and melted American and provolone cheeses, all served on a toasted sandwich roll for the perfect savory bite.
Ingredients extracted via AI
Ingredients
sandwich rollonion450 g beefbuttersaltblack pepperwhite American cheeseprovolone cheese
Procedure generated via AI
Place ribeye steak cuts in the freezer for about 30 minutes to firm up, making them easier to slice thinly.
Cut a medium onion in half, then dice into roughly 1/2-inch cubes.
Remove a couple of ribeye steaks (about 450 g, 1.5 inches thick) and slice into thin strips.
Heat some butter on a large griddle and toast the cut sides of the sandwich rolls until golden brown.
Add another piece of butter and some rendered fat to the griddle, then sauté the diced onions, seasoning with salt and pepper, stirring until evenly caramelized.
Add the sliced steak strips to the griddle, spreading them out in a single layer to avoid steaming. Cook until browned on one side, then season with salt and pepper.
Flip the meat with a metal spatula, stir to combine, then cover the steak with the sautéed onions and stir gently again.
Place slices of cheese—such as white American and provolone—over the meat and onions, allowing the cheese to melt and trap the steam.
Place the top half of the sandwich roll on the cheese, press down, then use an offset metal spatula to lift the sandwich from the other side, flip it, and press to seal everything together.