Steak & Cheese Recipe

Marinate and cook steak

Trim excess fat from the steak and pat dry. In a small bowl combine 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp Worcestershire, minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Rub marinade all over the steak and let sit at room temperature for 15-20 minutes (or refrigerate up to 2 hours).

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add the steak and sear 3-4 minutes per side for medium-rare to medium depending on thickness (internal temp ~130-140°F / 54-60°C). If steak is thin, cook shorter; avoid overcooking. Remove steak to a cutting board and let rest 8-10 minutes.

Using two forks or meat claws, shred the rested steak into bite-sized strips/shreds. Reserve any juices on the cutting board to add to the pan later for flavor.

Prep vegetables

While steak rests, thinly slice the onion into half-moons and cut the green peppers into thin strips (about 1/4-inch).

Wipe the skillet used for steak clean if needed and set over medium heat. Add 1 tbsp olive oil and 1 tbsp butter. When butter is melted and sizzling, add the sliced onions and peppers. Sprinkle with 1/2 tsp salt, 1/4 tsp pepper and optional 1/2 tsp sugar to help caramelize.

Cook the vegetables, stirring frequently, until peppers are softened and onions are deeply golden and caramelized, about 12-15 minutes. Lower heat to medium-low if they brown too quickly. If pan becomes dry, add a splash (1-2 tbsp) water or reserved steak juices to loosen browned bits.

Once vegetables are caramelized and nicely softened, add the shredded steak back to the pan and toss to combine. Cook together 1-2 minutes so steak warms and absorbs flavors. Taste and adjust seasoning with a pinch of salt or pepper as needed.

Toast rolls

Slice rolls lengthwise without cutting fully through. Butter cut sides lightly (about 1/2 tbsp per roll). In a clean skillet over medium heat, place rolls cut-side down and toast until golden, 1-2 minutes. Remove from pan.

Divide the steak-pepper-onion mixture evenly among the 4 rolls. On top of each portion, place two slices of American cheese (overlapping). Return the filled sandwiches to the skillet, cover briefly (or place in a 350°F/175°C oven) until cheese melts, about 1-2 minutes covered on the stove or 3-4 minutes in the oven.

Remove covers. If desired, add a drizzle of hot sauce or a smear of deli mustard. Close sandwiches, press gently, slice in half and serve hot.