Crispy Philly Cheesesteak Sourdough Patty Melt Step-by-step instructions

Before you start

Before starting, make sure the ribeye is frozen solid enough to shave easily. If it's not, place it in the freezer for 30 minutes. Prepare the garlic butter by mixing softened butter with minced garlic.

Dice the onion and have all ingredients within reach. Heat a large cast-iron skillet or griddle over high heat for at least 5 minutes to ensure it reaches the necessary temperature.

Instructions

Prep and Sear

1. 1Prep the ingredients
   Place the frozen ribeye on a cutting board and shave it paper-thin using a mandoline or a very sharp knife. If using a mandoline, work carefully and use the guard. Dice the sweet onion into small, even pieces. In a small bowl, combine the softened butter and minced garlic, mashing with a fork until well blended. Season the shaved ribeye lightly with salt and pepper.
   Look for The ribeye should be thin enough to see through, and the onion pieces should be about 1/4-inch dice.
   Tip Freeze the ribeye for 30 minutes before shaving for easier, more uniform slices.
2. 2Butter the bread
   Spread the garlic butter evenly on one side of each sourdough slice. Set aside. The buttered sides will face out when assembling the sandwiches, creating a crispy golden crust when griddled.
   Look for Each slice should have a thin, even layer of garlic butter reaching the edges.
   Tip If the butter is too cold, microwave it for 5 seconds to soften, but do not melt.

The shaved ribeye should be paper-thin and the onions diced. When the ribeye hits the hot skillet, it should sizzle immediately.

After 90 seconds, the meat should be browned and the onions translucent. The garlic butter should be spread evenly on the bread, ready for assembly.

Assemble and Melt

3. 3Sear the ribeye and onions
   Heat a large cast-iron skillet or griddle over high heat until it reaches 475°F (246°C). Add the shaved ribeye and diced onions in a single layer. Sear undisturbed for 90 seconds, allowing the meat to develop a deep brown crust. Stir once and continue cooking until the onions are translucent and the ribeye is cooked through. Let it rest for 3 minutes before slicing.
   Look for The ribeye should be browned around the edges and the onions softened, about 2 to 3 minutes total.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the pan; cook in batches if necessary to maintain high heat.
4. 4Melt the provolone
   Reduce the heat to medium. Lay the provolone slices over the ribeye and onions. Let the cheese melt, about 1 minute. Drizzle the warm cheddar cheese sauce over the top and gently fold the mixture to combine, ensuring the cheese coats the meat and onions.
   Look for The provolone should be completely melted and the cheddar sauce evenly distributed.
   Tip If the cheese is not melting, cover the skillet with a lid for 30 seconds.
5. 5Assemble the sandwiches
   Remove the skillet from heat. Divide the ribeye-cheese mixture evenly between two slices of sourdough, placing it on the unbuttered side. Top each with the remaining sourdough slices, buttered side up. Press down gently to compact the filling.
   Look for The sandwiches should be thick but manageable, with filling reaching the edges.
   Tip Press firmly with a spatula to help the bread adhere to the filling.

The provolone is fully melted and the cheddar sauce is warm. The mixture is cohesive, with cheese coating the meat and onions evenly. The sandwiches are assembled with buttered sides up, and the filling is compact and evenly distributed.

Griddle and Serve

6. 6Griddle until golden
   Wipe the skillet clean and return to medium heat. Place the sandwiches in the skillet, buttered side down. Cook for 2 to 3 minutes, pressing occasionally with a spatula, until the bread is golden brown and crisp. Carefully flip and cook the other side for another 2 to 3 minutes, until both sides are deeply browned and the cheese is melted.
   Look for The bread should be golden brown and crisp, and the cheese should be oozing at the edges.
   Tip Use a second spatula to press down for an even crust.
7. 7Rest and serve
   Transfer the sandwiches to a cutting board and let rest for 2 minutes. This allows the cheese to set slightly and prevents it from running out when cutting. Slice each sandwich in half crosswise, exposing the molten cheese and steak. Serve hot.
   Look for The filling should be molten but not runny, and the bread crisp.
   Tip Use a serrated knife for a clean cut without squishing the filling.

The bread is golden brown and crisp, with a buttery sheen. The cheese is melted and slightly oozing, but not running out. After resting, the sandwich holds together when cut, revealing a molten, cheesy interior.

Common mistakes

One common mistake is overcrowding the skillet, which lowers the temperature and causes the meat to steam instead of sear. Cook the ribeye in batches if needed. Another is using cold butter on the bread—it won't spread evenly, leading to uneven browning.

Also, avoid flipping the sandwich too early; wait until the bread is deeply golden before turning. Finally, don't skip the rest time, as it allows the cheese to set slightly, preventing a messy sandwich.

How to tell it’s done

The ribeye is done when it reaches an internal temperature of 145°F (63°C) for medium-rare, or cook longer for well-done. Since the meat is shaved thin, it will cook quickly—look for a browned crust and no pink in the center.

The provolone should be fully melted and the cheddar sauce warm. The sandwich is ready when the bread is golden brown and crispy on both sides, and the cheese is oozing slightly at the edges.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest