Philly Cheesesteak Sandwich


  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 2 large yellow skinned onions, sliced very thin
  • Coarse salt and pepper or steak seasoning blend
  • 2 teaspoons extra-virgin olive oil
  • 1 package Heritage Ribeye Steak
  • 1 teaspoon garlic salt
  • Freshly ground black pepper
  • 8 slices provolone cheese, from the deli counter
  • 4 soft Italian sandwich hoagie rolls


  1. Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil
  2. Add onions and season with salt and pepper. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
  3. Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook Heritage Ribeye steak until brown but not crisp
  4. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper.
  5. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese.
  6. Pile 1/4 of your Heritage Ribeye Steak and onions on to the griddle and mix together with your spatula.
  7. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese.
  8. Repeat for remaining servings and serve. 
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