StovetopAmerican
Ribeye cheesesteak
Shaved ribeye, onions, a roll. Cooked meat, not lunchmeat. The Philly cousin of Italian beef.
Made it?
30 min · 25 min hands-on · pull 140°F
Ingredients
1.3 lb on the fire · ~1 lb to the table · 2 plates at 8 oz
- ribeye, shaved or very thinly sliced1 1/4 lb
- onions, sliced2
- rolls4
- provolone, or Cheez Whiz if you are committed8 slices
- oil or beef fat2 tbsp
- to tastesalt
Method
- 1
Onions in fat until they slump and take color, 10 minutes. Push aside.
- 2
Ribeye in a hot pan in batches. It cooks in 90 seconds. Salt.
- 3
Cheese on the meat to melt. Roll, onions, meat. Do not start with deli roast beef.
If you don’t have it
- ribeye → ribeye cap. Keep the same pull. Leaner cooks faster and dries sooner.
- ribeye, shaved or very thinly sliced → What you actually have, if it is the same muscle family. Freeze the ribeye 30 minutes so it shaves. A dull knife makes stew.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min
- With this dish, try making baked potato.
In the oven when a reverse-sear steak goes on, or the last hour of a roast. Scrub, oil, salt the skin. 400°F until a probe slides, 50–70 minutes. Split, butter, sour cream, chives. Foil only if you like wet skin.
1 hr
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min
Same cut
Ribeye
Steak, tomahawk, or a cheesesteak.