Cheesesteak Recipe

Prepare onions

Peel and thinly slice the yellow onion into half-moons (about 1/8–1/4 inch thick).

Heat pan

Place a large cast-iron skillet or heavy sauté pan over medium-high heat. Add 1 tablespoon vegetable oil and 1 teaspoon unsalted butter; heat until butter foams and oil shimmers (about 1 minute).

Cook onions

Add the sliced onions, a pinch of salt, and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Reduce heat to medium if onions brown too quickly.

Cook shaved ribeye

Push the onions to the side of the pan. Add the shaved ribeye in an even layer. Season meat with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let the meat sit undisturbed 30–45 seconds to develop color, then stir and break up any clumps. Cook until just cooked through and nicely browned, about 2–3 minutes total, mixing with the onions so flavors combine.

Split the hoagie rolls lengthwise, leaving a hinge if desired. Lightly toast the cut sides in a hot dry skillet or under a broiler for 1–2 minutes until golden. Remove and spread about 2 tablespoons (per sandwich) of Duke's mayonnaise evenly on the bottom (and top, if desired) halves while rolls are warm.

With the meat and onions still in the hot pan, lower heat to medium-low. Divide the mixture into two portions in the pan. Place 2 slices of American cheese (and 1 slice provolone per portion if using) over each portion of meat. Cover the pan with a lid for 30–45 seconds to melt the cheese, or use a spatula to press a piece of foil over the cheese to encourage melting.

Using a spatula, scoop each cheesy steak portion onto the prepared hoagie bottoms. Top with optional pickled peppers and a sprinkle of chopped parsley if using. Close sandwiches, press gently, slice in half if desired, and serve immediately.

If you prefer a more toasted exterior, place assembled sandwiches in a preheated 375°F (190°C) oven on a sheet pan for 3–5 minutes, or press in a sandwich press until crusts are crisp and cheese fully melted.