Tender strips of steak meet sauteed onions and provolone cheese in this Philly Cheesesteak sandwich. One bite of savory beef, melty cheese, and a toasted bun will have you hooked.
Slice meat thin against the grain. Toss with half of the olive oil to coat the meat slices. Season with half of the garlic salt and half of the black pepper.
Toss the julienned onions with remaining olive oil. Season with remaining garlic salt and pepper.
Heat skillet over medium-high.
Add onions to hot skillet and cook until tender. Remove onions and set aside.
Cook meat in skillet until partially cooked and some pink remains, about 3 minutes.
Move meat to one side of the skillet and add onions to the empty side.
Toss onions and meat together and cook for 5-7 minutes, until meat is thoroughly cooked.
Turn heat down to lowest setting.
Place cheese strips over the meat and cover the pan to allow the cheese to melt.
Toast buns if you like then use a spatula to move the cheese covered meat to the buns.
Notes
Partially freezing the meat with make it easier to slice it very thin. Just be sure to bring meat to room temperature before proceeding with the recipe.
Flank steak is incredibly tender and perfect for Philly cheesesteak sandwiches. You could also use thinly sliced ribeye, top round, or sirloin.
Provolone is our cheese of choice when it comes to cheesesteak, though many prefer to use American cheese or cheese whiz on their sandwich.
We used hoagie buns, but a loaf of Italian bread works nicely as well.