Provolone Philly Cheesesteaks with Golden Onions
Inspired by techniques from Serious Eats and America's Test Kitchen.
Half-frozen rib eye is shaved, seared hard until cooked through, tossed with golden onions and torn provolone, topped with more slices to melt and flipped into soft sub rolls.
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Method
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Equipment
- freezer
- large cast-iron or heavy frying pan, 30 cm
- very sharp knife
- colander
- wide metal spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 928 kcal |
| Protein | 50.4 g |
| Carbohydrate | 49.5 g |
| of which sugars | 7.1 g |
| of which free sugars | 3.7 g |
| Fat | 58 g |
| of which saturates | 23.5 g |
| Fibre | 3.1 g |
| Salt | 2.18 g |
Protein per 100 kcal
5.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Steak
- 700 g boneless ribeye steak, fat trimmed
- 2 tbsp neutral oil
- 2 medium onions, halved and thinly sliced about 300 g
- ¼ tsp ground black pepper
Sandwiches
- 160 g sharp provolone, thinly sliced (about 8 slices) 4 slices torn, 4 whole
- 4 soft sub rolls, about 20 cm (about 320 g) split with a hinge
- 1
Freeze. Firm the steak in the freezer for 45-60 minutes.
- 2
Shave. Slice paper-thin and chop.
- 3
Cook the onions. Cook slowly until soft and golden.
- 4
Sear. Sear the beef in a very hot pan until browned and cooked through.
- 5
Melt. Stir in onions and torn provolone, then melt slices on top.
- 6
Fill. Flip each pile into a roll and serve hot.
Storage
Best eaten hot. Refrigerate the filling within 1 hour for up to 3 days and reheat until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
