📝 About This Recipe
Straight from the streets of Philadelphia, this iconic sandwich is the gold standard of American comfort food. It features paper-thin ribbons of marbled ribeye seared on a screaming hot griddle, tossed with caramelized onions, and blanketed in a molten layer of Provolone or the legendary Cheez Whiz. Nestled inside a toasted, crusty Amoroso-style roll, every bite is a harmonious marriage of savory beef juices and creamy cheese that defines culinary indulgence.
🥗 Ingredients
The Meat & Bread
- 1.5 pounds Ribeye Steak (shaved paper-thin against the grain; freeze for 45 mins before slicing)
- 4 pieces Hoagie Rolls (long, soft but crusty Italian-style rolls)
- 2 tablespoons Unsalted Butter (softened for spreading on rolls)
The Veggies & Fat
- 2 large Yellow Onion (thinly sliced into half-moons)
- 1 large Green Bell Pepper (optional; thinly sliced)
- 3 tablespoons Vegetable Oil (high smoke point oil like canola or grapeseed)
The Cheese & Seasoning
- 8 slices Provolone Cheese (mild or sharp depending on preference)
- 1/2 cup Cheez Whiz (optional; warmed for the authentic 'Whiz Wit' experience)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder (optional for extra depth)
👨🍳 Instructions
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1
Place the ribeye in the freezer for 45-60 minutes. This firms up the meat, allowing you to slice it into the paper-thin ribbons essential for an authentic texture.
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2
While the meat chills, slice your onions (and peppers if using) into thin uniform strips. Slice your rolls lengthwise, being careful not to cut all the way through.
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3
Remove the meat from the freezer and use a very sharp chef's knife or a meat slicer to shave the beef as thinly as possible against the grain. Discard any large chunks of hard gristle, but keep the marbled fat.
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4
Heat 1 tablespoon of oil in a large flat-top griddle or a heavy cast-iron skillet over medium-high heat until shimmering.
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5
Add the onions (and peppers) to the skillet. Sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown. Move them to the cool side of the griddle or remove to a plate.
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6
Lightly butter the inside of the rolls and toast them face-down on the griddle for 1-2 minutes until golden. Set aside.
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7
Increase the heat to high and add the remaining oil. Spread the shaved beef out in a single layer. Let it sear undisturbed for 1-2 minutes until a brown crust forms.
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8
Using two metal spatulas, begin chopping and flipping the meat. Season generously with salt, pepper, and garlic powder as it cooks.
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9
Once the meat is mostly browned but still slightly pink in spots, mix the cooked onions back into the beef pile.
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10
Divide the beef and onion mixture into four long rectangular piles, roughly the length of your rolls.
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11
Lay two slices of Provolone over each pile of meat. If using Whiz, drizzle it over now. Cover the piles with a lid for 30 seconds to ensure the cheese is completely molten.
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12
Place an open toasted roll face-down on top of each cheesy meat pile. Using a large spatula, slide underneath the meat and flip the whole sandwich over in one confident motion.
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13
Tuck any stray bits of meat into the roll and serve immediately while the steam is still rising.
💡 Chef's Tips
For the most authentic texture, ask your butcher to shave the ribeye on a commercial slicer if you don't want to do it at home. Avoid using lean meats like sirloin; the fat in ribeye is what creates the 'juice' that soaks into the bread. Never use pre-shredded cheese; the cellulose coating prevents it from melting into that signature silky consistency. If the meat is sticking, add a splash of beef broth or water to the griddle to create steam and loosen the brown bits (fond). Always serve on a roll that is soft enough to bite through easily but sturdy enough to hold the grease.
🍽️ Serving Suggestions
Serve with a side of crispy Boardwalk-style fries dusted with Old Bay seasoning. A side of spicy pickled cherry peppers or 'long hots' provides a perfect acidic crunch to cut through the richness. Pair with a cold Pennsylvania lager or a classic cream soda. Offer a side of extra warm Cheez Whiz for dipping the ends of the sandwich. Include a pile of dill pickle spears on the side to cleanse the palate.