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Italian-Style Philly Cheesesteak

COOK TIME
15 mins
PREP TIME
10 mins
SERVINGS
1
RATE THIS RECIPE
(6)
Geno Vento's 'Whiz Wit' Cheesesteak, Milano Cheesesteak, Cheesesteak Hoagie
Geno Vento's 'Whiz Wit' Cheesesteak, Milano Cheesesteak, Cheesesteak HoagieTODAY
COOK TIME
15 mins
PREP TIME
10 mins
SERVINGS
1
RATE THIS RECIPE
(6)

Ingredients

  • Extra virgin olive oil
  • Nonstick cooking spray
  • 1/4 cup chopped white or Vidalia onion
  • 3 slices beefsteak tomato
  • 7 ounces thinly sliced beef ribeye
  • 1 soft Italian roll
  • 2-3 slices provolone cheese
  • Dried oregano
  • Chef notes

    There are many variations on the classic cheesesteak, but this one might just be my favorite. The caramelized onions, seared tomatoes, melty provolone cheese and flavorful oregano give this sandwich a distinctively Italian taste.

    Preparation

    1.

    Heat a griddle or sauté pan over medium-high heat and add a splash of olive oil and one spritz nonstick cooking spray.

    2.

    Add the onions and reduce heat to low. Cook until softened and caramelized, about 10 minutes. Remove to a plate and set aside.

    3.

    With the heat still on low, add the tomato slices and cook on each side until soft, remove from griddle or pan and set aside.

    4.

    Increase the heat to medium-high and add the ribeye to the griddle or pan. Cook about 90 seconds on each side.

    5.

    Take your soft Italian roll and cut down one side. Place the provolone cheese on one side. Then place the cooked ribeye meat on top of the cheese. Finish with the grilled tomatoes, caramelized onions and a sprinkle of dried oregano.