Tony Luke’s Traditional Philly-Style Cheesesteak
Recipe information
Yield
serves 2 to 4
Ingredients
4 tablespoons canola oil
1 small white onion, diced
Kosher salt and freshly ground black pepper
1 pound very thinly sliced rib-eye steak
6 slices white American cheese, or 4 tablespoons Cheez Whiz
2 (9-inch) Italian rolls
Preparation
Step 1
Heat a griddle over medium heat. Add 2 tablespoons of the canola oil and heat it. Add the onion and cook, stirring, until translucent. Do not brown the onion. Season with salt and pepper. Transfer to a plate and set aside.
Step 2
Add the remaining 2 tablespoons oil to the griddle. Add the steak, spreading it out and moving it around frequently. When there isn’t any red in the meat, season with salt and pepper. The steak will be cooked but not browned.
Step 3
If using American cheese, put it on top of the meat, reduce the heat to low, and cook until the cheese melts. If using Whiz, spread it on the insides of your rolls. With a spatula, take your steak and carefully place it in the rolls. Top it with the onion, and enjoy.
