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5 ingredient philly cheesesteak sandwich

Philly Cheesesteak Sandwich

Thin yet hearty strips of steak, crisp yet pillowy French rolls, frizzled onions, the meltiest of melted provolone… who could ever turn down a Philly cheesesteak? It’s the perfect sandwich for a quick weekend lunch or a backyard party with friends (it’s so easy to make in big batches). You can stick to the classic formula or make it your own — we love adding hot sauce and pickled peppers for punch and tang, in that order.

Lunch

Philly Cheesesteak Sandwich

Serves: 4

Ingredients

1½ lbs of Ribeye Steak, trimmed and thinly sliced

Kosher salt, to taste

Freshly ground black pepper, to taste

2 Tbsp grapeseed oil

1 large yellow onion, julienned

4 fresh hoagie or French rolls, split

4 Tbsp unsalted butter, softened (1 Tbsp per roll)

8 slices provolone cheese (Gelson’s deli‑sliced recommended)

Directions

1. Preheat the oven to broil. Heat 2 Tbsp of grapeseed oil in a sauté pan, and cook one julienned onion until brown.
2. Season 1 ½ lbs of trimmed, thinly sliced ribeye with salt and pepper. Sear the steak, turning every minute or so, for about 3 minutes.
3. Scoop out the centers of 4 soft hoagie rolls. Butter the insides of the rolls using 1 Tbsp of butter per roll.
4. Place the French rolls on a sheet pan, fill each with the steak and onion mixture, and then top with 2 slices of provolone cheese.
5. Place the pan under the broiler for 1 to 2 minutes until the cheese has melted.