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shawarma-philly-cheesesteak

There are two ways to do a Philly cheesesteak: keep it classic or flip the script. I went full twist—shawarma-spiced ribeye, sumac-pickled onions, and all that bold, tangy warmth it’s usually missing. It’s still melty, beefy, and rich—but with layers that wake everything up. I handed one over to my neighbors and before the cheese had even fully melted in their mouths, we all locked eyes like… yep. This one slaps hard. Might be the best cheesesteak I’ve ever made.

Ingredients