Prime Cheesesteak Recipe

Prep the steak

If your ribeye is not pre-sliced, partially freeze the steak for 30–45 minutes until firm, then slice across the grain as thinly as possible. Pat slices dry with paper towel and set aside.

Toast rolls

Preheat a skillet or griddle over medium heat. Spread 1/2 tablespoon of butter inside each hoagie roll and toast, cut side down, until lightly golden, about 1–2 minutes. Remove and keep warm.

Cook aromatics and onions

In a large skillet or cast-iron pan over medium-high heat, add 1 tablespoon olive oil. Add the thinly sliced red onion and sauté until softened and beginning to caramelize, 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant. Season the onions with 1/4 teaspoon kosher salt and the white vinegar; stir and remove onions to a plate.

Sear the steak

Return the pan to medium-high heat and add the remaining 1 tablespoon olive oil. Working in a single layer (cook in two batches if necessary), add the thin steak slices in an even layer. Let cook undisturbed for 1 minute to get color, then stir or flip and cook another 1 minute until just browned but still tender. Sprinkle the steak with Worcestershire sauce, remaining salt, black pepper, and red pepper flakes; toss to combine.

Combine with veggies

Add the sautéed onions back to the pan with the seared steak along with the roasted red pepper strips and sliced pepperoncini. Toss briefly just to heat the peppers and distribute ingredients, about 1 minute.

Melt cheese on steak

Lower heat to low. Distribute the steak and vegetable mixture into two mound portions in the pan. Divide the shredded asiago cheese evenly over each mound. Cover the pan with a lid or an inverted large pan for 1–2 minutes until the cheese melts and becomes gooey.

Assemble sandwiches

Using a spatula, scoop each cheese-topped steak mound into a toasted hoagie roll, ensuring some of the peppers and onions come along. If desired, spoon any pan juices over the filling. Serve immediately.

Taste and adjust seasoning: after assembling, if you want more tang, add a few drops of pepperoncini brine or an extra sliced pepperoncini inside. For more richness, spread remaining 1/2 tablespoon butter on the outside cut side of rolls and briefly press on a hot pan for a crisp finish.