Philly Cheesesteak Sandwich
Smart Cookie Score ●●○○○
The Philly classic — thin-sliced ribeye steak, grilled onions, and melty cheese packed into a warm hoagie roll. Rich, juicy, and made to crush cravings.
Ingredients
¾ to 1 lb ribeye steak, thinly sliced (or sirloin or shaved beef)
½ medium onion, thinly sliced
1 tbsp oil or butter
Salt & pepper to taste
4 slices cheese (Provolone, White American, or Cheez Whiz – your call)
2 Amoroso-style hoagie rolls (or any soft, crusty long roll)
Instructions
Prep the Meat:
Freeze ribeye for 30 minutes to make slicing easier.
Thinly slice against the grain or use pre-shaved beef if available.
Cook the Onions:
Heat half the oil or butter in a skillet over medium heat.
Sauté onions until soft and slightly golden, about 5–7 minutes.
Push to one side of the pan or remove and set aside.
Cook the Beef:
Add remaining oil or butter and cook the beef quickly on medium-high heat.
Season with salt and pepper.
Chop and turn frequently with a spatula as it cooks — about 3–4 minutes.
Melt the Cheese:
Add onions back in (if removed), mix with the beef.
Lay cheese slices on top of the hot meat.
Let melt, then stir slightly or leave the cheese layered if preferred.
For Cheez Whiz: Heat separately and drizzle on later.
Assemble the Sandwiches:
Slice the rolls lengthwise (but not all the way through).
Load with hot beef/onion/cheese mixture.
Add extra cheese or Whiz drizzle if desired.
Serve Hot:
Wrap in foil for 1–2 minutes for a soft, steamy finish (classic Philly style).
