How To Make Classic Philly Cheesesteak Sandwich

(upbeat music) Hey, everyone. It's Natasha of, and today, I'm gonna share it with
you all of our secrets for the best Philly
cheesesteak sandwiches. This is so easy,
scrumptious, beefy, cheesy. It's so good. And wait for the taste test because you are gonna crave
these until you make them. So let's get started.

This recipe makes four sandwiches, so you'll need four hoagie rolls. Slice those about three-quarters
of the way through. Now in a small bowl, stir together two tablespoons
of softened butter with one pressed garlic clove. You already know it's gonna be good if there's garlic butter involved. Spread that flavored butter onto the cut sides of your hoagie rolls. The garlic butter makes these
taste like garlic bread, and we're gonna toast them, which keeps the bread from getting soggy. You want to have all of your ingredients prepped and ready to go
before you start cooking. Dice one large sweet onion. And it may seem like a lot of onion, but it does shrink down a
ton when it goes on the heat. Now to slice up our ribeye steak. I have a one-pound ribeye steak here, and I highly, highly recommend freezing it for about 40 minutes,
covered in the freezer, which will make it much easier to slice. Trim off the excess fat. Then, super-thinly slice your steak.

And here's a time-saving tip. You can ask your butcher to cut your steak paper-thin for you. Okay, we are done with all of our prep, super easy, and we're gonna
head out to the stove. We like cooking Philly cheesesteaks on our outdoor flat cooktop. And I'll leave a link to this
amazing grill in the notes. But you can totally use a skillet or an indoor griddle if you have one.

Start by toasting the
buttered side of the bread on medium heat, just until it's golden. Then remove it from the heat. Add about a tablespoon
of oil to your cooktop and the diced onions. Saute those until they're
soft and caramelized. Then transfer them to a separate dish. Increase the heat to high and
add another tablespoon of oil. Add your thinly sliced steak and spread it into an even layer.

Let that brown for a couple of minutes undisturbed without turning. Then, flip it over. Season the meat with
half a teaspoon of salt and half a teaspoon of black pepper and saute, stirring occasionally, until the steak is just cooked through. Add the caramelized onions and stir them in with your spatula. And I do like to give
it a little rough chop to break up any larger pieces. Divide that into four even portions and top each portion with two
slices of provolone cheese. Then turn off the heat to
allow the cheese to melt without overcooking the meat. Spread a thin layer of mayo onto the toasted side of each roll. And, working with one portion at a time, place the toasted bun over each portion and use a spatula to
scrape that cheesy beef into your bun as you flip it over.

Repeat this process with
your remaining sandwiches. (laughs) These are really hard to resist. It was hard not to eat
these outside, okay? I'll just put it that way. Oh my goodness. We are gonna go right into this taste test because I cannot wait any longer. Wow. Okay, we're gonna pick the big one here. Okay. And I'm gonna cut this in half because I want you to see what's inside.

These are loaded. Mmm, and I love that
little bit of crispiness on that garlic bread. Mmm. Okay, here we go. Check it out. That's what I'm talking about. Wow. I love that this is staring back at me. Oh my goodness. Okay, here I go. Mmm. Mmm. Mmm. Mmm. This is excellent. Definitely restaurant quality. Oh, and that is such a tender cut of beef. It's so easy to chew. It goes down nice. Oh, and then it's loaded with cheese, and you know I've got
a weakness for cheese. Delicious, and then the
sweet caramelized onions in every bite, yum yum. And again, don't skip that
garlic butter on the bread because it's like serving
this on garlic bread. It's exactly what it is. It is just mmm, just ridiculously good. I'm gonna chomp this down. And also, it doesn't need much, but I do love to serve it with a side of crunchy dill pickles.

Mmm. Well, if you guys make
your Philly cheesesteaks any different than this, let me know what you
do in a comment below, or if you have any recipe
suggestions, let me know. Hey, before you go, if you guys want more easy,
crowd-pleasing lunch ideas, check out some of our
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As found on YouTube

How To Make Classic Philly Cheesesteak Sandwich

A Classic Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll. This is the classic way to make a Philly Cheesesteak Sandwich!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️


►1 lb Ribeye Steak, trimmed and thinly sliced
►1/2 tsp sea salt, or to taste
►1/2 tsp black pepper, or to taste
►1 large sweet onion, diced
►8 slices provolone cheese (mild, not aged provolone)
►4 Hoagie Rolls
►2 Tbsp unsalted butter softened
►1 garlic clove, pressed
►2-4 Tbsp mayo, or to taste

►Camp Chef Pellet Grill:
►Camp Chef 5 Piece Chef Set:
► Glass Mixing Bowls:
►Nonstick Cutting Board (set of 3):
► Garlic Press:
►Multi-Purpose Scraper:

►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Favorite Food Processor:
►I ❤️ these Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Our Dinnerware Set:



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