Philly Cheesesteaks with Melted Fontina and Sauteed Red Onions
Indulge in the ultimate comfort food with these Philly Cheesesteaks with Melted Fontina and Sautéed Red Onions—a gourmet twist on the classic sandwich. Juicy, thinly sliced ribeye steak is seared to perfection and smothered in rich, creamy Fontina cheese, creating an irresistibly gooey filling. Sweet, caramelized red onions add a touch of elegance and depth, perfectly complementing the savory flavors. Nestled in toasted hoagie rolls slathered with a tangy Dijon-mayo spread, this sandwich achieves the perfect balance of texture and taste. Whether you're craving a hearty weeknight dinner or looking to wow guests at your next gathering, this recipe delivers indulgence in every bite. Ready in just 40 minutes, this is your go-to recipe for homemade Philly cheesesteaks that feel anything but ordinary.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ribeye steak, thinly sliced
- 1 large Red onion, thinly sliced
- 6 ounces Fontina cheese, shredded
- 4 pieces Hoagie rolls
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 cloves Garlic, minced
- 0.5 teaspoons Kosher salt
- 0.25 teaspoons Black pepper, freshly ground
- 0.25 cup Mayonnaise
- 1 tablespoon Dijon mustard
Instructions
1. In a small bowl, mix together the mayonnaise and Dijon mustard. Set aside to use as a spread for the hoagie rolls.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red onions and a pinch of salt. Cook, stirring occasionally, for 8–10 minutes until the onions are caramelized and soft. Transfer the onions to a plate and set aside.
3. In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once the butter is melted, add the minced garlic, stirring for about 30 seconds until fragrant.
4. Increase the heat to medium-high and add the thinly sliced ribeye steak to the skillet. Sprinkle with kosher salt and black pepper. Cook for 4–5 minutes, stirring occasionally, until the beef is browned and fully cooked.
5. Lower the heat to medium and layer the shredded Fontina cheese over the cooked ribeye in the skillet. Cover the skillet with a lid and let the cheese melt for 1–2 minutes.
6. While the cheese melts, lightly toast the hoagie rolls. Spread the mayonnaise and Dijon mixture evenly on both halves of each roll.
7. Assemble the cheesesteaks by layering the cooked ribeye and melted cheese mixture onto the bottom half of each roll. Top with the sautéed red onions and close with the other half of the roll.
8. Serve the Philly cheesesteaks immediately while warm, and enjoy your gourmet creation!
Nutrition Facts
Calories |
3754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.6 g | 333% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 3851 mg | 167% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 18.4 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1716 mg | 132% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1920 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
