Description
A Philadelphia-born classic! Tender ribeye steak, caramelized sweet onions, and melted provolone grilled between golden-buttered hoagie rolls. Bold, fresh, and irresistibly messy.
Ingredients
Ribeye steak (trimmed and thinly sliced) 1 lb
Sea salt 1/2 tsp (or to taste)
Black pepper 1/2 tsp (or to taste)
Sweet onion 1 large, diced
Provolone cheese (mild) 8 slices
Hoagie rolls 4, halved 3/4 through
Unsalted butter 2 Tbsp softened
Garlic 1 clove, pressed
Mayonnaise 2–4 Tbsp
Oil 2 Tbsp (avocado or canola)
Instructions
Slice hoagie rolls with a serrated knife
Mix butter with pressed garlic in a small bowl
Spread garlic butter on cut sides of rolls
Toast buns on a skillet until golden brown
Heat 1 Tbsp oil in the same skillet over medium
Add onions, cook 10 minutes, then sprinkle 1/4 tsp salt
Continue cooking onions until caramelized (soft and golden)
Season steak slices with salt and pepper
Push meat into skillet (reduce heat if smoking), cook 3-4 minutes
Off heat, lay cheese slices over steak and let melt
Brush remaining oil on skillet for hot spots
Place toasted hoagie rolls in skillet, cut side down
Spread 1-2 Tbsp mayonnaise on bottom rolls
Pile steak mixture (with onions/cheese) into buns
Close sandwiches and cook briefly to warm rolls
Notes
Use the same skillet for all steps to maintain flavor cohesion
Substitute hoagie rolls with Texas toast if unavailable
For vegan, skip cheese and use vegan steak with dairy-free butter
Caramelize onions slowly for best flavor
- Prep Time: 15
- Cook Time: 20
- Category: RECIPES
- Method: Pan Searing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 750
- Sugar: 8g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 18g
- Carbohydrates: 90g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 180mg