450 g ribeye steak sliced as thinly as possible
1 teaspoon ground black pepper
1 teaspoon sea salt
1 pc large sweet onion diced
7-8 slices provolone cheese or American cheese
4 pcs hoagie roll or Italian long rolls, sliced halfway open
2.5 tablespoon unsalted butter
In a sauté pan over medium or medium-low heat, add one tablespoon of butter. Once melted, add diced onions and season with salt and pepper. Cook slowly until onions turn translucent. Remember to stir occasionally so as not to burn the onions. Remove from the pan and set aside. Season the thinly-sliced ribeye steak with salt and pepper. Add another tablespoon of butter to the pan and add ribeye to the pan once the butter melts. Keep the heat to medium and cook for 2-4 minutes. Remember to keep stirring occasionally and avoid overcooking the meat. Return onions to the pan and stir with the steak. Place the cheese slices on top of the steak and onions mixture and let them melt. This will take about 1-2 minutes. Butter insides of hoagie rolls with the butter of your choice and toast in the oven for about 5 minutes. Spoon the mixture into your freshly toasted hoagie rolls. Serve your Philly cheesesteak sandwich immediately and enjoy!