Name: Arctic Wolf Ale Houses Cheesesteak Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ribeye steak (thinly sliced); 2 each hoagie rolls (6–8 inches); 4 slices provolone cheese slices; 2 slices American cheese (optional, sliced or cheese sauce); 1 medium yellow onion; 0.5 each green bell pepper (optional); 2 tbs vegetable oil or canola oil; 1 tbs butter; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tsp Worcestershire sauce; 0.25 tsp garlic powder

Method

Sandwich

Prepare steak

If your ribeye is not already thinly sliced, freeze it for 30–45 minutes until slightly firm, then thinly slice across the grain into 1/16–1/8-inch slices. Pat the slices dry with paper towels. Season the sliced steak with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Worcestershire sauce, and 1/4 tsp garlic powder; toss gently to coat.

Prepare vegetables

Peel and halve the yellow onion; thinly slice into half-moons. If using, remove seeds from the green bell pepper and thinly slice. Keep the slices separated and ready.

Caramelize onions and peppers

Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium-low to medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 12–15 minutes until soft and golden brown. If using bell pepper, add it after 6–8 minutes and cook together until both are softened and lightly caramelized. Transfer vegetables to a plate and keep warm.

Cook the steak

Increase heat to medium-high and add the remaining 1 tablespoon oil to the same skillet. Add the seasoned steak in a single even layer; do not overcrowd — work in two batches if needed. Let the meat sear 1 minute undisturbed, then stir and spread again. Continue cooking 2–3 minutes total until the steak is just cooked through and some edges are browned. Scrape any browned bits from the pan into the meat.

Combine meat and vegetables

Return the caramelized onions and peppers to the skillet with the steak. Toss to combine and heat through for 30–60 seconds. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Assemble and melt cheese

Divide the meat mixture between the two hoagie rolls, piling it into the bottom of each roll. Lay 2 slices of provolone (and 1 slice American if using) over the meat on each sandwich. Cover the skillet with a lid for 30–60 seconds or place the filled rolls briefly under a preheated broiler (1–2 minutes) until the cheese melts.

Toast rolls (optional)

If you prefer toasted rolls, slice them open and toast cut sides briefly in the skillet or under the broiler with a light brush of butter until golden, 1–2 minutes, before adding the meat and cheese.

Serve

Open the rolls, spoon the melted-cheese-covered steak and onions into each roll, close and press slightly. Serve immediately while hot.