CAB Philly Cheese Steak
Caraluzzi's Recipes

Classic Philly Cheese Steak

5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4


  • 2 16 oz. packages Certified Angus Beef Shaved Rib Eye Steak
  • 2 1/2 teaspoons coarse Kosher salt divided
  • 1 teaspoon fresh ground black pepper
  • 2 medium yellow onions diced
  • 4 six-inch hoagie rolls or sub rolls
  • 8 slices white American or provolone cheese


  • In a large cast iron skillet or griddle, melt 1-tablespoon butter over medium-high heat. Add onion, season with 1/2-teaspoon salt and sauté 5 to 6 minutes until slightly softened; reserve to a clean plate.
  • In the same pan, melt remaining butter and toast buns over medium heat. Work in 2 batches if using a skillet. Set toasted buns aside.
  • Increase skillet or griddle heat to high heat and add sliced rib eye in one even layer, season with remaining 2-teaspoons salt and 1-teaspoon pepper. (If using a cast iron skillet, work in 2 batches.) Sear beef 2 minutes while frequently chopping and flipping beef.
  • When no pink remains fold onions back into beef and divide in four piles (2 if using a skillet) and top each pile with two slices of cheese.
  • Once cheese has melted, scoop piles with spatula and fill toasted rolls. If using a skillet, repeat with remaining beef.


Recipe courtesy of Certified Angus Beef