Ingredients:

  • 2 lbs (900g) Ribeye Steak, thinly sliced against the grain (about 1/8 inch thick)
  • 2 tablespoons (30 ml) Olive Oil
  • 2 large Yellow Onions, thinly sliced
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Garlic Powder
  • 4 tablespoons (57g) Unsalted Butter
  • 4 tablespoons (30g) All-Purpose Flour
  • 3 cups (710 ml) Whole Milk
  • 8 oz (225g) Sharp Cheddar Cheese, shredded
  • 4 oz (113g) Provolone Cheese, shredded
  • 1/4 teaspoon Paprika
  • Pinch of Cayenne Pepper (optional)
  • 4 Hoagie Rolls (approximately 8-10 inches long)
  • 2 tablespoons (30ml) Butter, softened for toasting rolls

Instructions:

  1. Slice the ribeye as thinly as possible. A slightly frozen steak is easier to slice. Season with salt, pepper, and garlic powder.
  2. Heat olive oil in a large skillet or griddle over medium heat. Add sliced onions and cook, stirring occasionally, until softened and deeply caramelized (about 15-20 minutes).
  3. Push the caramelized onions to one side of the skillet. Increase the heat to high. Add the sliced steak to the other side of the skillet. Cook quickly, breaking it up with a spatula, until browned but still slightly pink inside (about 2-3 minutes).
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and simmer until thickened (about 5-7 minutes). Remove from heat and stir in cheddar and provolone cheese until melted and smooth. Season with paprika and cayenne pepper (if using).
  5. Spread softened butter on the cut sides of the hoagie rolls. Toast in a skillet or oven until lightly golden brown.
  6. Divide the steak and onion mixture evenly among the toasted hoagie rolls. Top with cheese sauce (or sliced cheese, if using the wit method).
  7. Serve immediately. Enjoy your authentic Philly Cheesesteak while it's hot and gooey!