Cheesesteak Recipe

Slice and measure

If not pre-sliced, freeze steak for 20–30 minutes until slightly firm then slice across the grain as thinly as possible. Clean and thinly slice mushrooms. Thinly slice onion into half-moons. Drain and roughly chop banana pepper slices if large. Measure mayo and set out rolls.

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon olive oil and 1/2 tablespoon butter. When butter foams, add the sliced onions and a pinch (about 1/4 tsp) of the kosher salt. Cook, stirring occasionally, for 4–5 minutes until softened and beginning to brown.

Push onions to one side, add remaining 1 tablespoon olive oil. Add mushrooms and cook undisturbed for 2 minutes to brown, then stir and cook 2–3 more minutes until mushrooms release moisture and begin to brown. Add minced garlic and cook 30 seconds until fragrant. Remove onions and mushrooms to a bowl and keep warm.

Increase heat to high. Add the sliced steak in an even layer (work in two batches if necessary to avoid overcrowding). Season steak with remaining salt and black pepper. Let sear 1 minute without stirring, then toss and spread again for another minute so edges brown but steak stays tender. Add Worcestershire sauce and immediately add cooked onions and mushrooms back to the pan. Toss to combine and cook 30–60 seconds to blend flavors.

Stir in banana pepper slices, taste and adjust seasoning with more salt or pepper if needed. Remove skillet from heat and keep mixture warm.

Preheat broiler or set oven to 425°F (220°C) on a sheet pan. Slice rolls lengthwise leaving a hinge if preferred. Spread softened butter on cut sides and place cut-side up on the sheet pan. Toast under broiler or in oven for 2–4 minutes until golden — watch carefully to avoid burning.

Remove rolls from oven. Spread about 1.5 tablespoons mayonnaise inside each roll (adjust to taste).

Spoon equal portions of the steak, mushroom, onion, and banana pepper mixture into each roll, dividing mixture between the two rolls. Top each filled roll with two slices of provolone, tucking slices so they slightly overlap the meat.

Place assembled sandwiches back under the broiler for 1–2 minutes, or cover with a lid in the skillet for 1–2 minutes, until the provolone melts and becomes just soft. Remove carefully.

If using, sprinkle chopped parsley over the filling, close sandwiches, slice in half, and serve immediately.