INGREDIENTS
- 2 of my Hot Dog Buns and Rolls (keto, gluten free)
- 14 g (1 tbsp) unsalted butter – room temperature
- 2.5 g (1 clove) garlic – grated and chopped
- Cheesesteak
- 260 g (9 oz) thinly sliced steak
- 3 g (½ tsp) salt – fine
- 1 g (1/2 tsp) black pepper
- 27 g (2 tbsp) oil – olive or avocado
- 85 g (1/2 cup) yellow onion – diced
- 97 g (4 slices) mild provolone cheese
- 30 g (2 tbsp) olive or avocado oil mayonnaise
DIRECTIONS
- 1. Into a small bowl add the butter and the grated and chopped garlic. Stir until well combined. Set aside
- 2. Slice steak as thinly as possible. If needed, use a meat mallet to evenly thin out each piece of steak. Roll the steak into a tube and cut into ¼ inch or 0.6 cm wide sections. Unroll the cut pieces. Sprinkle salt and pepper on the steak
- 3. Place a large skillet or frying pan over medium high heat and add 1 tbsp of the oil. When the oil is sizzling drop in the onion and sauté to a caramelized stage, 2 to 3 minutes. Scoop out the onions and transfer to a bowl
- 4. To the pan, add the rest of the oil and when sizzling, distribute the steak ribbons, in a single layer. Sear to a lightly golden on the first side, about 1 to 1 ½ minutes. Flip the meat to the other side and sear for about 1 minute. Use the spatula to cut up the steak that is too long
- 5. Put the onions back into the pan, toss with the steak to combine. Divide the meat into two equal portions
- 6. Reduce the stovetop temperature to low and top the meat and onion mixture with 2 overlapping slices of provolone cheese over each portion. When cheese has started to melt, turn off the heat and let rest while you prepare the buns
- 7. Cut the bun in half, use 1 tbsp of garlic butter to spread on both inside parts of each bun. Place cut side down and fry in a dry pan until golden and lightly crispy
- ASSEMBLY
- 8. When the buns are toasted, spread 1 tbsp of mayonnaise on the inside toasted side of each bun.
- 9. When the steak and cheese is ready, using a spatula, immediately scoop up one of the meat and cheese sections, and place onto the inside of a bun. Repeat for the second bun. Best served when hot
FYI
- The best cut to use in a Philly Cheesesteak is ribeye or top round. Definitely avoid chuck steak or any other tough cuts.
- Popular Add-Ins and Toppings:
- Sauteed to al dente – bell peppers (sliced or diced)
- Sauteed sliced mushrooms – well browned
- Some sort of pepper, such as: Pickled jalapeno slices, Hot cherry peppers, Long hot peppers, Sweet peppers
- Lettuce – chopped into ribbons
- Tomatoes – diced
- Yellow mustard – smooth
