Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Get the onions going
Slice the onion and the green pepper nice and thin. Heat 3 tablespoons of the oil in a big skillet over medium-high. Drop in the onion and pepper and cook them down until they're soft and just starting to color, 6 to 8 minutes. Scrape them out onto a plate and keep them warm. That griddle-cooked onion is half the sandwich right there.
- 2
Shave and sear the ribeye
Slice the ribeye as thin as you can get it — if it's fighting you, throw it in the freezer for half an hour first and slice against the grain. Add the rest of the oil to the same hot pan and lay the beef in batches so it sears instead of steams. Forty-five seconds to a minute a batch is all it takes. Don't crowd it and don't overcook it.
- 3
Build it and hit it with cheese
Split the rolls but leave them hinged on one side, and toast the cut sides on the hot pan for a few seconds. Pile the beef into each roll, spoon the onions and peppers back over the top, and pour the cheese sauce on while everything's still hot so it goes right into the meat. Ketchup if that's how you take it. Eat it standing up over the sink like it's meant to be.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Diner-Style Philly Cheesesteak
Created by: DinerStyleDave
Ingredients
- 1 onion
- 1 green bell pepper
- 6 tbsp canola oil
- 1 1/2 lb ribeye steak
- 4 Italian rolls
- process cheese sauce
- ketchup
Instructions
- Get the onions goingSlice the onion and the green pepper nice and thin. Heat 3 tablespoons of the oil in a big skillet over medium-high. Drop in the onion and pepper and cook them down until they're soft and just starting to color, 6 to 8 minutes. Scrape them out onto a plate and keep them warm. That griddle-cooked onion is half the sandwich right there.
- Shave and sear the ribeyeSlice the ribeye as thin as you can get it — if it's fighting you, throw it in the freezer for half an hour first and slice against the grain. Add the rest of the oil to the same hot pan and lay the beef in batches so it sears instead of steams. Forty-five seconds to a minute a batch is all it takes. Don't crowd it and don't overcook it.
- Build it and hit it with cheeseSplit the rolls but leave them hinged on one side, and toast the cut sides on the hot pan for a few seconds. Pile the beef into each roll, spoon the onions and peppers back over the top, and pour the cheese sauce on while everything's still hot so it goes right into the meat. Ketchup if that's how you take it. Eat it standing up over the sink like it's meant to be.