Description
Experience the ultimate comfort meal with this authentic Philly cheesesteak recipe. Tender, marinated beef shavings are seared to perfection, paired with caramelized onions and melted provolone cheese on a toasted hoagie roll. This hearty sandwich is a quick and satisfying dinner solution that brings the restaurant experience directly to your family kitchen table. Perfect for busy weeknights, it promises melt-in-your-mouth flavor in every bite.
Ingredients
2 lbs bottom round roast (partially frozen)
1 large yellow onion (thinly sliced)
6 footlong hoagie rolls
10 slices provolone cheese
3 tbsp olive oil
2 tbsp soy sauce (marinade)
1 tbsp Worcestershire sauce (non-alcoholic, marinade)
1 tsp black pepper (marinade)
1 tsp garlic powder (marinade)
Instructions
Slice the partially frozen beef into paper-thin strips.
Whisk the soy sauce, Worcestershire sauce, pepper, and garlic powder together in a bowl, add beef, and marinate for 20 minutes.
Preheat a griddle or large skillet over high heat.
Sauté the onions in 1 tablespoon of oil until charred but crisp.
Toast the split rolls face down on the griddle for 30 seconds.
Drain the marinade and sear the beef over high heat until browned and cooked through.
Mix the onions with the meat and divide into 6 portions.
Top each portion with provolone cheese until melted.
Transfer the mixture to the toasted rolls and serve immediately.
Notes
Partially freezing the beef for about 45 minutes makes it much easier to achieve professional, razor-thin slices. Ensure your griddle is very hot before searing to get a good crust on the beef without overcooking it. You can substitute the provolone with American cheese for a meltier, classic diner style.
- Prep Time: 30
- Cook Time: 15
- Category: Dinner
- Method: Griddling
- Cuisine: American