How To Create The Perfect Philly Cheesesteak Thermoworks Bring on the bread. "you want a sub size roll that's split," says mclaughlin. "something with a bit of crust on the outside with a soft interior." lightly toast your bread, being careful to keep both halves connected. this connection makes it easy to neatly scoop the meat and other toppings into the roll. Step 2 in same skillet over medium high heat, heat remaining 1 tablespoon oil. cook steak, turning occasionally, until desired degree of doneness, about 5 minutes; season with salt and pepper.
How To Make The Perfect Philly Cheese Steak At Home Preheat your oven to 250 degrees. in a skillet over medium high heat, saute the onions, bell peppers, & mushrooms in the butter. set aside. wipe out the pan, and return to high heat add the ribeye steak & season with either salt & pepper or steak seasoning. cook for a couple of minutes. Remove the steak from the freezer and slice crosswise into very thin (1 8 inch thick) strips. season the steak with 1 2 teaspoon of the salt, and 1 4 teaspoon of the pepper; set aside. sauté the onion and bell peppers. heat 1 tablespoon of oil in a large skillet over medium high heat until shimmering. Instructions. peel and dice onions. cut thinly sliced meat into 2" pieces using a kitchen scissors. gather rolls and slice 3 4 of the way through from the curved side. gather cheese slices, salt, pepper and avocado oil. place 2 to 3 slices of provolone on each hoagie roll (about 2 ounces total of cheese) and set aside. Add slices of steak into the pan in one layer to sear, 1 to 2 minutes, then flip and sear the other side. use a spatula to chop up steak. add in cooked onions (if using) and any other desired additions. reduce heat to low and top chopped steak with cheese. let melt, then transfer to hoagie roll.
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