Philly Cheesesteak (The Way I Remember It)

READY IN: 30mins
YIELD: 3 Hoagies


  • 1
    lb thinly sliced rib eye steaks or 1 lb deli roast beef, thinly sliced
  • 1 -2
    large bermuda onion, diced on the large side not sliced (if you like onions use the 2)
  • 3
    hoagie rolls, 12-inch
  • ketchup or marinara sauce
  • 2
    tablespoons peanut oil, preferably


  • Large dice the onions and set them aside earlier in the day; covered with a paper towel.
  • Pour the peanut oil into a large hot stainless steel fry pan. Quickly saute the onions tossing them often until they become slightly translucent and tinged with brown. Remove and set aside.
  • In the same hot pan add some of the meat (not all; it will sweat and release too much liquid) and roughly tear apart with two forks. When nicely browned remove and keep warm. Continue to do all the meat.
  • Slice the hoagie buns (make sure they are really fresh. To get them sllightly crispy leave them early in the day uncovered) and place 1/3 of the meat in each. Top evenly with the cheese. Distribute the cooked onions and place in 300 degree oven on a baking pan until cheese is melted.
  • You have the options of using either ketchup or a marinara sauce.