Philly Cheesesteaks with Shaved Ribeye and Soft Onions
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Partly frozen ribeye is shaved paper-thin, seared hard in batches, drained, combined with golden onions, topped with melting white cheese and scooped into toasted rolls.
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Method
- 1
Freeze the steak. Put the steak on a tray in the freezer for 45-60 minutes until very firm but not frozen solid.
- 2
Toast the rolls. Heat the oven to 200 °C (180 °C fan). Split the rolls lengthwise, leaving a hinge, and toast on a tray for 5 minutes until lightly crisp.
- 3
Shave the beef. Slice the firm steak as thinly as possible across the grain, then roughly chop the pile 10-15 times.
- 4
Cook the onions. Heat 1 tbsp oil in the pan over medium heat and cook the onions for 10 minutes, stirring, until soft and golden. Tip out.
- 5
Sear the steak. Heat the remaining oil over high heat until smoking. Add the beef in one layer and cook undisturbed for 3 minutes until browned underneath, then stir for 1-2 minutes until no pink remains (at least 63 °C). Drain in the colander, then return to the pan over medium heat with the onions and pepper.
- 6
Melt the cheese. Divide the meat into 4 long piles, lay 2 slices of cheese over each and cover for 1 minute until melted.
- 7
Fill. Slide a spatula under each pile, scoop it into a roll and serve hot.
Storage
Best eaten hot. Refrigerate leftover filling within 1 hour, use within 3 days and reheat until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- baking tray
- very sharp knife
- large heavy frying pan or flat griddle (cast iron ideal)
- two metal spatulas
- colander set over a bowl
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 870 kcal |
| Protein | 44.2 g |
| Carbohydrate | 49.8 g |
| of which sugars | 6.9 g |
| of which free sugars | 3.7 g |
| Fat | 54.3 g |
| of which saturates | 20.8 g |
| Fibre | 3.1 g |
| Salt | 2.4 g |
Protein per 100 kcal
5.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
