Shipshape Cheesesteak Recipe

Marinate steak

Place shaved steak in a bowl. Add soy sauce, Worcestershire sauce, cornstarch, olive oil and freshly ground black pepper. Toss to coat and let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour). The cornstarch helps create a glossy coating when seared.

Heat a large heavy skillet or cast-iron pan over high heat until very hot — about 3–4 minutes. Add 1 tablespoon neutral oil (or olive oil if preferred) and swirl to coat.

Working in a single layer (do not overcrowd the pan), add half the marinated steak and sear for 45–60 seconds without stirring to get a light crust, then toss and cook another 30–45 seconds until just browned. Remove to a plate and repeat with remaining steak. The steak will finish cooking later with the vegetables; avoid overcooking now.

While steak rests, prepare vegetables: thinly slice the onion, core and thinly slice the bell peppers into 1/4-inch strips, thinly slice mushrooms, and mince garlic.

Reduce heat under the skillet to medium-high. Add 1 teaspoon olive oil and 1 tablespoon butter to the pan. When butter foams add the onions and a pinch of salt. Cook, stirring occasionally, until translucent and beginning to brown, 4–6 minutes.

Add bell peppers and mushrooms to the pan. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring, until peppers are tender-crisp and mushrooms have released moisture and browned, another 4–6 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Return the seared steak and any accumulated juices to the pan. Toss everything together and cook 1–2 minutes more so steak finishes cooking and flavors meld. Taste and adjust seasoning.

If toasting rolls: split hoagie rolls but keep hinge, spread butter on cut sides. Place rolls buttered-side down in a clean skillet over medium heat and toast until golden, 1–2 minutes. For wraps, warm tortillas briefly in a dry skillet for 10–15 seconds per side.

Divide the steak-and-veg mixture into 4 equal portions in the skillet. Pile each portion into a roll or onto a warmed tortilla.

Top each portion with two slices of American cheese. If you prefer the cheese melted thoroughly, return filled rolls (or an oven-safe skillet) to the oven under broiler for 30–60 seconds or cover the skillet with a lid for 30–60 seconds just until cheese melts.

Optional: spread mayonnaise on the roll tops or drizzle hot sauce over the filling and add pickle slices if desired.

Serve immediately while hot. If making wraps, fold ends in and roll tightly; slice in half on a bias if desired.

Slice sandwiches in half and serve with chips, fries, or a simple slaw. Leftover steak can be refrigerated for up to 3 days and reheated gently in a skillet.