Skillet Philly Cheesesteaks with Provolone
Shaved ribeye griddled fast and hot with peppers and onions, piled into a toasted roll under melted provolone before anything has a chance to steam.
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Written
Method
-
Freeze the ribeye for 30 minutes, until firm but not solid, then slice it as thin as you can against the grain.
-
Heat the oil in a large skillet or griddle over high heat, add the pepper and onion, and cook, stirring often, until softened and browned at the edges, about 8 minutes.
-
Push the vegetables to one side, lay the beef in the empty space, season with salt and pepper, and cook, chopping it into smaller pieces with a spatula, until no pink remains, 2 to 3 minutes.
-
Mix the beef and vegetables together, divide into four mounds, and lay two slices of provolone over each; let it melt for a minute off the heat.
-
Toast the cut sides of the rolls in the empty part of the skillet until golden, then load each with a mound of the cheesesteak mixture.
Notes
The freeze is the whole trick — thirty minutes firms the ribeye enough to slice it deli-thin with a regular knife, which is what lets it cook through in under three minutes instead of turning into stew meat. Don’t skip it and don’t walk away once the beef hits the pan.
Provolone is traditional, but this is also the one sandwich where Cheez Whiz has real defenders — melt it separately and pour it over instead of laying on slices if you want the diner-counter version.