Cheesesteak

Cook it at home: Cheese Steak

Thin-sliced rib-eye chopped on a hot skillet with soft onions, then buried in melted cheese on a warm roll. Inspired by the Philadelphia cheesesteak tradition at Dalessandro's.

From The Best 100: our home version, inspired by Dalessandro's Steaks & Hoagies, Philadelphia, PA.

Pans and tools

• 12-inch cast-iron skillet or griddle
• 2 sturdy metal spatulas
• sharp knife
• sheet pan
• aluminum foil

You’ll need

• 1 1/2 lb boneless rib-eye steak, trimmed of large fat caps
• 1 large yellow onion (about 10 oz), chopped into 1/4-inch pieces
• 2 tbsp neutral oil, for the onions
• 2 tbsp neutral oil, for the beef
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 8 slices white American or mild provolone cheese (about 8 oz)
• 4 soft hoagie rolls (8 inches), split but still hinged
• 1 tbsp unsalted butter, softened

Steps

1. Wrap the rib-eye and freeze it for 30 minutes, until very firm but not rock hard. This makes paper-thin slicing easy.
2. Set a rack in the middle of the oven and heat it to 300F. Chop the onion.
3. Heat 2 tbsp oil in the 12-inch skillet over medium heat. Add the onion and 1/4 tsp salt and cook for 12 to 15 minutes, stirring often, until soft and golden at the edges. Scrape into a bowl and wipe out the skillet.
4. While the onion cooks, slice the chilled steak across the grain as thinly as you can, about 1/8 inch, and toss with 1 tsp salt and the pepper.
5. Spread the cut sides of the rolls with the butter, wrap them in foil, and warm in the oven for 8 minutes while you cook the beef.
6. Heat the empty skillet over high heat for 3 minutes, until it just starts to smoke. Add 1 tbsp of the beef oil, then half the steak spread in a single layer.
7. Sear the first batch for 2 to 3 minutes, using two spatulas to flip and chop the beef into small pieces, until no pink remains and the edges are browned. Transfer to a plate, add the remaining oil and cook the second batch the same way.
8. Return all the beef and the onions to the skillet and toss over medium heat for 1 minute to combine and rewarm.
9. Divide the meat into 4 long piles in the skillet. Lay 2 slices of cheese over each pile, cover with a lid or a sheet pan for 1 minute, until the cheese is fully melted.
10. Slide a spatula under each pile and scoop it into a warm roll in one motion. Serve right away with plenty of napkins.

Contains: Wheat, dairy.