Homemade Philly Cheesesteak: the iconic sandwich recipe from Philadelphia

Start by refrigerating the ribeye for 30 minutes. In the meantime, make the seasoned garlic-butter mixture. Place the softened butter in a small bowl and press, mince or grate a garlic clove into the butter. Use a knife to combine the garlic and butter fully.

Slice a baguette in half the long way, then widthwise.

Spread the garlic butter on both sides of the French bread halves.

Heat a large skillet over medium heat and place the buttered French bread in, buttered side down, to toast. Press down with a spatula for even browning.

Meanwhile, dice a sweet white onion.

Remove the toasted bread from the pan and set aside. Heat a drizzle of olive oil in the now-empty skillet. When hot, add the diced onion and cook until softened. Remove the onions from the skillet to a small bowl.

Remove the ribeye steak from the freezer and thinly-slice from the freezer, arrange it on a cutting board and slice into very thin slices with a sharp knife.

Heat another drizzle of olive oil in the now-empty skillet over medium heat. Add the sliced ribeye and cook until browned. Season with salt and pepper and add back in most of the diced, cooked onions. Divide the beef mixture into two piles in the skillet and top each with a half piece of provolone cheese.

While the cheese melts, brush the insides of both toasted baguettes with mayonnaise.

Place the bread, mayonnaise side down, on top of the melted cheese and beef mixture in the pan. Use a spatula to scoop the filling into the bread, flipping to catch anything that might try to fall out.

Serve the Philly cheesesteak sandwiches hot.