Counter 07 · Burgers & Sandwiches
Philly-Style Cheesesteak with Peppers
Paper-thin ribeye chopped on a hot griddle with onions and red peppers, blanketed in provolone and American cheese and scooped into a toasted hoagie roll.
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Level
- Medium
A proper cheesesteak is about thinly shaved, well-marbled beef that cooks in a minute and stays tender. At home, a partial freeze is what makes slicing possible. Cook the onions and peppers first so they are sweet and soft, then give the steak the hottest part of the pan. Two stiff spatulas let you chop and fold like a short-order cook. Laying cheese over the meat and flipping the whole pile into the open roll keeps everything melted together, which is exactly what you want.
Method
-
Freeze the ribeye for about 45 minutes until firm at the edges, then slice across the grain as thin as you can manage.
-
Heat 1 tbsp oil and the butter on a griddle or large cast iron pan over medium. Cook the onion and pepper 8 to 10 minutes, until soft and lightly browned, then push to one side.
-
Turn the heat to high, add the remaining oil and the steak. Let it sear 1 minute, then chop and turn with two spatulas for about 2 minutes, until no pink remains. Season generously.
-
Mix the vegetables into the meat and divide into 4 roll-length piles. Lay 2 slices provolone and 1 slice American over each and let melt for 1 minute.
-
Open a roll face down over each pile, slide a spatula underneath and flip the whole thing into the bread.
-
Toast the rolls briefly on the griddle, cut side up, then serve with fries.
07 Hanging next to it
All Burgers & Sandwiches →
Members only
No. 07 · Burgers & Sandwiches
Wagyu Katsu Sando
4.9 (94)
Members only
No. 07 · Burgers & Sandwiches
Double Smash Burger with Bacon and Burger Sauce
4.8 (1204)
Members only
No. 07 · Burgers & Sandwiches
Muffuletta-Style Deli Stack on a Seeded Bun
4.5 (156)
Members only
No. 07 · Burgers & Sandwiches
Griddled Double Cheeseburger
4.6 (517)
