This Philly Cheesesteak Is So Worth It #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Slice the hoagie rolls three-quarters of the way through. Dice the onion and thinly slice the steak.
2. Mix 2 tablespoons of softened butter with 1 pressed garlic clove. Spread it on the cut sides of the 4 rolls. Toast them on a large skillet or griddle over medium heat until golden brown, then set aside.
3. Heat 1 tablespoon of oil in the pan and sauté the diced onion until soft. Sprinkle lightly with salt and cook until caramelized, then transfer to a bowl.
4. Raise the heat to high and add 1 tablespoon of oil. Spread the thinly sliced steak in an even layer and let it brown undisturbed for a couple of minutes. Flip, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and cook until fully cooked through. Stir in the caramelized onions.
5. Divide the beef into 4 equal portions. Top each with 2 slices of provolone, then turn off the heat so the cheese melts without overcooking the meat.
6. Spread a thin layer of mayonnaise on the toasted side of each roll. Place a roll over each portion, then flip it while scraping the cheesy beef into the bun with a spatula. Serve warm.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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GarlicOnionCheeseBeefProvolone cheese