Philly Cheesesteak Sandwiches

Philly Cheesesteak Sandwiches

Servings

4

Ingredients

Philly cheesesteak sandwiches are easy to get right with just a few simple steps. And pre-sliced Cache Valley Creamery provolone is perfect here, made with wholesome and fresh ingredients, sliced to the perfect thickness for perfectly creamy, melted cheese in every bite.

  • 2 pounds Ribeye steak, trimmed and sliced very thin*
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, or to taste
  • 2 tablespoons vegetable or canola oil, divided
  • 1 large onion, sweet or yellow
  • 8 slices Cache Valley Creamery provolone cheese
  • 4 hoagie rolls, sliced ¾ way through
  • 4 tablespoons salted butter, softened
  • ¼ cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice

Steps

  • *Freeze the steak for about 30 minutes so it’s firm enough to slice very thin with a sharp knife.
  • Slice the steak thinly, about 1/8-inch thin. Season with 1 teaspoon salt and black pepper to taste.
  • Chop the onion and set aside. Carefully split the hoagies 3/4 of the way through. Butter each cut side.
  • Make the garlic aioli- Place the mayonnaise in a small bowl, add the minced garlic and lemon juice. Add salt and pepper to your liking.
  • Place the buttered hoagies on a baking sheet and set oven rack to the middle position. Broil for just a couple minutes until the rolls are golden.
  • In a large skillet over medium heat, heat 1 tablespoon oil and then add the chopped onions. Season the onions with a good dash of salt and cook until the onions are softened and slightly browned; about 8 minutes. Remove all the onions from the skillet onto a plate.
  • Add another tablespoon of oil to the pan and increase heat to medium-high. Once hot, add the thinly sliced steak in an even layer. Cook for 2 or 3 minutes without moving the meat which will ensure a nice sear. Using a spatula, turn the steak slices over to cook the other side to your desired doneness. Leaving the meat a little pink is fine as it will continue to cook. Add the sauteed onions back to the pan with the meat and briefly stir together.
  • Use the spatula to separate the meat in the pan into 4 portions. Cover each portion with 2 slices of Cache Valley Creamery provolone cheese and turn off the heat. The cheese will melt from the heat still in the pan.
  • Spread a thin layer of the garlic aioli on the cut sides of the toasted hoagies, then place one roll over a portion of the meat, onions, and cheese. Use the spatula to help scrape the cheesy meat into your bun as you flip it over. Serve warm.

Notes-
To prep this recipe ahead of time, you can chop the onions, slice the meat, and make the garlic aioli up to a day before serving. Place the ingredients each in their own air-tight container in the fridge, then proceed with the recipe the following day.
This recipe can also be made without the hoagies and is delicious served over mashed potatoes or alone on a plate with a green salad on the side.
You could easily switch out the steak in this recipe for grilled or pan roasted chicken breast strips for a Chicken Cheesesteak Sandwich. If you need something vegetarian, sauté cremini mushrooms or diced portobello mushrooms for a Mushroom Cheesesteak Sandwich. All equally delicious, just be sure to top that Cache Valley Creamery sliced provolone on top for that melty, cheesy goodness.

Recipe Author: Sally Humeniuk Good Dinner Mom

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