To Whiz or to provolone … that is the question. When it comes to Philly cheesesteaks, that is.
Pat's Philly Cheesesteak
- 4 tablespoons canola oil divided
- 2 large, white onions sliced thinly
- 24 ounces rib eye sliced as thin as you can*
- 6 ounces Cheez Whiz
- 4 crusty sub rolls toasted
- kosher salt
- fresh cracked pepper
- mayonnaise to taste on bottom bun
Freeze beef for 2 hours. This helps you get the thinnest slices possible.
Heat a cast iron skillet over medium-high heat and add three tablespoons of canola oil, then the onions.
Cook until onions wilt. Add salt and pepper.
Remove onions from pan, and return skillet to burner. Turn heat to high.
Add in the last tablespoon of oil. Season beef with salt and pepper, then add to the skillet. Sear quickly, watching so the beef doesn't get too dry.
Turn heat down to medium, and add onions to beef.
Warm Cheez Whiz in microwave-safe bowl.
Toast sub rolls (in toaster or on warm griddle). Spread mayo on bottom half of roll. Add onions and beef, top with Cheez Whiz.
Provolone cheese can be substituted for the Cheez Whiz.
Adapted from DinnerThenDessert.