Ribeye Steak For Philly Cheesesteak

Ribeye Steak For Philly Cheesesteak is the traditional cut to use for a Philly cheesesteak since the marbling in it keeps the thinly sliced beef juicy and flavorful. If you partly freeze the steak, sear it in batches and then melt the cheese directly onto the meat, you can make a shop-style sandwich in around 30 minutes.

What is a Philly cheesesteak?

A Philadelphia cheesesteak is a hot sandwich from Philadelphia which consists of thinly sliced beef, melted cheese and fried onions placed on a soft, crusty roll. It can be traced back to the 1930s and since the beef is the principal ingredient, the way it is cut and the fact that it is sliced thin are more important than anything else.

Why You’ll Love This Recipe

•One skillet and about 30 minutes
•Ribeye for maximum flavour and tenderness
•Simple seasoning that lets the beef shine
•Easy to customize with peppers, mushrooms or different cheeses
•Feeds a crowd for game day
•Leftovers reheat well

Ribeye Steak for Philly Cheesesteak (Juicy, Tender & Ready in 30 Minutes)

You can find out how to prepare a Philly cheesesteak using ribeye. It consists of thin slices of beef, caramelized onions and melted provolone placed on a toasted roll, and takes only 30 minutes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 3

Ingredients Method Notes

Ingredients

  

• Ingredients

For the ribeye:

• •1 1/2 lb 680 g boneless ribeye steak
• •1 tablespoon vegetable or avocado oil
• •1/2 teaspoon kosher salt
• •1/2 teaspoon black pepper
• •1/2 teaspoon garlic powder
• •1 tablespoon Worcestershire sauce

For the sandwiches:

• •2 large yellow onions thinly sliced
• •1 green bell pepper thinly sliced (optional)
• •8 oz 225 g sliced mushrooms (optional)
• •2 tablespoons butter
• •8 slices provolone cheese or 1 cup Cheez Whiz
• •4 hoagie or Italian rolls

For serving (optional):

• •Pickled hot cherry peppers
• •Mayonnaise ketchup or hot sauce
• •Kettle chips or french fries

Method

 

Step-by-Step Instructions

Put the ribeye

1. Into the freezer for 30 to 45 minutes until it has become firm but not solid.

Cut it thinly

1. Making the slices about 1/8 inch thick by cutting across the grain. Remove the large pieces of fat but retain some for flavour.

Seasoning.

1. Mix the slices with the salt, pepper, garlic powder and Worcestershire sauce.

Caramelize the onions.

1. Place the butter in a large skillet or griddle and melt it over medium heat before cooking the onions together with the peppers and mushrooms if you are using them for 8 to 10 minutes until they are soft and golden, after which transfer them to a plate.

Place the beef

1. In the pan and heat it on high with the oil. Cook the beef in two batches, laying them out in a single layer, leaving them for one minute and then stirring them for 1 to 2 minutes until they are browned.

Combine by putting

1. The onions back into the pan and stirring for 30 seconds.

Melt the cheese

1. And shape the meat into four portions, placing two slices of provolone on each portion before covering them and cooking them for one minute until the cheese is melted.

Bake the rolls

1. By splitting them and toasting them in an oven at 350°F (175°C) for 3 to 5 minutes, or by placing them cut-side down in a dry skillet.

Assemble by placing

1. A spatula under each cheesy part, then put it into a roll and serve it hot.

Tips for the Best Ribeye Cheesesteak

1. Start by freezing them. When you freeze them partly, the steak slices become thinner and more evenly sized.
2. It is cut against the grain, which shortens the muscle fibres and ensures that each bite remains tender.
3. Use a pan that is very hot since the beef needs to sear not steam.
4. Prepare the meat in batches; if too much is cooked at once it will cause the pan’s temperature to drop and make it turn grey.
5. •Don’t cook for too long. Thin slices require only a few minutes.
6. Toast the roll so that it becomes slightly crisp on the inside, as this will help it retain the juices.

What to Serve with Philly Cheesesteak

1. The typical accompaniments are kettle chips, French fries or onion rings; pickled cherry peppers provide a spicy flavour and a tangy taste, while a simple coleslaw or a green salad gives a lighter touch to the meal.

Easy Variations

1. Instead of using provolone, use a cheese sauce that has been warmed.
2. White American ice cream has a mild and creamy taste that melts smoothly.
3. If you want some spice, add sliced jalapeños or hot cherry peppers.
4. Mushroom Swiss: sauté the mushrooms and serve them with Swiss cheese.
5. For cheesesteak bowls, serve the meat over rice or roasted potatoes.
6. The top sirloin works, even though it is not very juicy.

Storage and Reheating

1. Cooked beef and onions can be stored in a sealed container for a maximum of three days, the rolls being kept apart. They can be frozen for up to two months and then thawed in the fridge over night. To reheat them, do so in a skillet over medium heat for 3 to 4 minutes with a little beef broth, and afterwards add some fresh cheese and a toasted roll.

Frequently Asked Questions

1. The best kind of steak to use for a Philly cheesesteak is ribeye since the marbling in it keeps the thin slices from becoming tough and keeps them moist. As an alternative, top sirloin can be chosen because it is leaner.

How thin should the steak be sliced?

1. About 1/8 of an inch, since a short freeze makes this easier.
2. Yes, you can use steak that has already been shaved; it will save you time and only take a couple of minutes to cook.
3. The most authentic cheese is provolone, together with white American and Cheez Whiz being the three classic ones.
4. Yes, you can prepare it without a griddle; indeed, a large cast iron or stainless steel skillet will do as long as it is very hot.

Notes

To make a good Philly cheesesteak you need thin slices, a hot pan and a good deal of melted cheese on a toasted roll. Ribeye makes this simple. Have you tried it? Let us know in the comments which cheese you used and how much you liked it.