Cheesesteak House Recipe

Prepare steak

Freeze the ribeye for 20–30 minutes to firm slightly, then thinly slice across the grain into very thin strips (about 1/8-inch). Pat slices dry with paper towels.

In a bowl, combine soy sauce, Worcestershire sauce, vegetable oil, cornstarch, black pepper, and ½ tsp salt. Add the sliced steak and toss to coat. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Heat a large heavy skillet or cast-iron pan over high heat until very hot (about 3–4 minutes). Add 1 tablespoon oil and spread. Add half the steak in a single layer, letting it sear undisturbed for 30 seconds, then toss and spread again. Cook 1–2 minutes until mostly browned but still tender. Remove to a plate and repeat with remaining steak. Do not overcrowd the pan—work in batches if needed.

Set the cooked steak aside, breaking up any large clumps with a spatula.

While steak cooks (or before if you prefer), thinly slice the onion and bell pepper. Clean and slice mushrooms if using.

Wipe the skillet lightly if too many browned bits remain, then reduce heat to medium. Add 1 tablespoon butter and 1 tablespoon olive oil. When butter foams, add the sliced onion and a pinch of salt. Cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes.

Add bell pepper and mushrooms to the onions. Season with ½ tsp salt and ½ tsp black pepper. Cook until peppers are softened and mushrooms have released their moisture and browned, about 5–7 minutes more.

Push the vegetables to one side of the pan and return the cooked steak to the pan to warm and mingle with vegetables for 1–2 minutes. Stir to combine and taste for seasoning; add a little more salt or pepper if needed.

Split hoagie rolls partway (leave hinge) and spread a thin layer of butter inside each roll.

In a clean skillet over medium heat, toast the rolls cut-side down for 1–2 minutes until lightly golden and crisp. Remove from heat.

Divide the steak and vegetable mixture evenly among the 4 rolls, piling it into the bread.

Top each filled roll with 2 slices of provolone (or 1 provolone + 1 American slice). If you prefer the cheese melted thoroughly, place assembled sandwiches on a baking sheet and broil on high 2–3 inches from the element for 1–2 minutes until cheese is bubbly and melted. Alternatively, cover pan with a lid for 1–2 minutes to steam-melt the cheese.

If desired, add pickled hot peppers or banana peppers on top of the melted cheese for tang and heat.

Drizzle hot sauce to taste and sprinkle chopped parsley if using. Serve immediately while hot.