Philly Cheesesteak Sandwich Recipe
An Authentic Philly Cheesesteak Sandwich recipe starts with the bread, the cut of meat, and a very special, somewhat secretive ingredient! This is a fantastic tell all recipe!
Servings: 2 servings
Calories: 579kcal
Ingredients
- 2 Rib-Eye Steaks-Frozen
- 1 Yellow Onion-Diced
- 3 tablespoon Tallow-Divided
- 12 Inch Italian Bread loaf
Instructions
- Slice the steaks paper thin.
- Then dice those slices.
- Dice the onion.
- Heat the skillet on medium heat, add about a tablespoon of Tallow allowing it to melt down.
- Add onions to the skillet and sauté. Cover and cook until translucent stirring frequently.
- Add sliced steak and 2 more tablespoons of Tallow.
- Increase heat to Medium-High.
- Stir the meat frequently for even cooking.
- Turn the heat to high and mix the onions with the steak.
- Cook until desired doneness.
Assemble and Serve
- Separate half of the meat and onions in the pan and shape it to fit your bread.
- Add 3-4 slices of Provolone cheese on top of the meat.
- Cover the skillet to steam melt the cheese.
- Place bread open face down on top of the meat and cheese.
- Allow the cheese to meld with the bread for a minute.
- Slide spatula underneath sandwich and flip it over onto a plate.
- SERVE HOT and ENJOY
Video
Notes
- Skip the bread-making steps if using purchased bread loaves. However, these bread loaves are also great for serving as an appetizer sliced with cream cheese dip
- When working with the Ribeye Steaks, freeze them before slicing the meat. This helps get those paper-thin slices you'll need to make this sandwich the best.
- The White American Cheese melts perfectly into the meat and the bread while being steamed. It's not stringy like some provolone could end up being. If you like to top them with cheese whiz, have at it. However, I think you'll find this has such great flavor that you won't even need it.
- If, for any reason, you can't get a soft Italian bread loaf, then I would recommend a French loaf. But you may need to cut some of this inside out.
- After steaming the bread with the meat and cheese mixture, I recommend wrapping the entire sandwich in foil and allowing it to steam for about 5-10 minutes. This melds the whole cheesesteak, and the bread gets super soft.
Nutrition
Calories: 579kcal | Carbohydrates: 13g | Protein: 48g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 138mg | Sodium: 217mg | Potassium: 763mg | Fiber: 1g | Sugar: 7g | Vitamin A: 35IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 4mg