Description
A Philadelphia classic featuring seared ribeye, caramelized onions, and melted provolone on a crusty hoagie roll. Enhanced with homemade garlic mayo and buttered toasted bread for a balanced flavor that rivals corner shops.
Ingredients
2 pounds Ribeye steak, fat trimmed and thinly sliced
1 ¾ teaspoons Kosher salt, divided
1 tablespoon Vegetable oil, high smoke point
1 large Sweet onion, chopped
4 tablespoons Mayonnaise, full-fat
1 clove Garlic, grated or minced
2 cups Provolone cheese, thickly sliced
4 Hoagie rolls, split and cut sides up
1 tablespoon Salted butter
Instructions
Pat ribeye slices dry and season with 1 teaspoon salt.
Heat oil in a cast-iron skillet over high heat until shimmering.
Cook ribeye in batches, searing until browned and crisp (2-3 minutes per side), then set aside to rest.
Reduce heat to medium-low and cook onions in the same skillet with remaining ½ teaspoon salt, stirring occasionally until caramelized and golden (8-10 minutes).
Return seared ribeye to the skillet with onions. Add provolone slices in a single layer, cover, and let melt (2-3 minutes).
Toasted hoagie rolls: Brush cut sides with melted butter, place in a preheated oven (350°F) for 5-7 minutes until golden and crisp.
Toss onions and meat in the pan; transfer to rolls. Top with garlic mayo (mix mayo with finely minced garlic before use) and serve.
Notes
Use a cast-iron skillet for superior browning and heat retention.
Adjust salt to taste, especially if using pre-salted cheese.
Monitor onion cooking to avoid burning; stir frequently.
Assemble sandwiches just before serving to prevent sogginess.
Leftover meat can be stored in an airtight container for 2-3 days.
- Prep Time: 20
- Cook Time: 20
- Category: Easy Chicken Dinner Recipes for Busy Nights
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 950
- Sugar: 6g
- Sodium: 500mg
- Fat: 62g
- Saturated Fat: 20g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg