Frederick Style Cheesesteak Recipe

Prepare steak

If your flank steak isn't already shaved, freeze for 30–45 minutes until firm but not solid, then slice across the grain as thinly as possible (about 1/16"–1/8"). Pat the sliced steak dry with paper towels.

Season the shaved steak evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Set aside while you caramelize onions.

Heat a large heavy skillet or cast-iron over medium-high heat until hot. Add 1 tablespoon neutral oil and 1 tablespoon butter. When the butter foams and begins to brown slightly, add half of the seasoned shaved steak in an even layer. Cook without stirring for 30–45 seconds to develop color, then stir and toss for another 30–60 seconds until just browned but still tender. Remove to a plate. Repeat with remaining steak. The goal is quick searing — do not overcook. Keep steaks loosely covered to stay warm.

While steak rests, heat a separate large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts, add the thinly sliced onions and 1/4 tsp kosher salt.

Cook the onions, stirring every 2–3 minutes, adjusting heat to maintain a gentle sizzle. After about 12–15 minutes the onions will begin to soften and turn golden. Sprinkle 1/2 tsp sugar over the onions to encourage browning. Continue to cook, stirring more frequently as they darken, another 8–12 minutes until deep golden brown and sweet. If they threaten to stick or scorch, add up to 2 tablespoons water to deglaze and loosen fond.

When deeply caramelized, remove onions from heat and keep warm.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp prepared horseradish, 1/2 tsp Dijon, 1 tbsp lemon juice, 1/2 tsp olive oil and 1/2 tsp minced garlic until smooth.

Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. Taste and adjust: add more horseradish for heat or more lemon for brightness. Refrigerate until ready to assemble.

Split the rolls and butter the cut sides with the 2 tablespoons butter. Heat a large skillet or griddle over medium heat and toast the rolls, buttered-side down, until golden and crisp, about 1–2 minutes.

Return the skillet with the steaks to medium heat and combine the warmed sliced steak and caramelized onions in the pan to reheat together for 30–45 seconds. If you want the cheese melted through, divide steak-onion mix into four portions in the pan, lay a slice of provolone over each portion, cover the pan for 30–45 seconds until the cheese mellows and softens.

Spread about 1 tablespoon horseradish aioli on the bottom of each toasted roll (add more to taste). Using a spatula, transfer each cheese-covered steak portion onto the bottom halves of the rolls. Spoon extra caramelized onions on top and add pickled jalapeños if using.

Close sandwiches and serve immediately while hot.