Cheesesteak Recipe

Prepare steak

If not already shaved, slice the rib-eye as thinly as possible (partially freeze for 20–30 minutes to make slicing easier). Toss slices with 1 tsp kosher salt and 1/2 tsp black pepper and set aside.

Sauté onions and mushrooms (optional)

Heat 1/2 tablespoon vegetable oil and 1/2 tablespoon butter in a large skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until soft and caramelized, about 12–15 minutes. Add sliced mushrooms and cook together until mushrooms release their juices and they’re golden, another 6–8 minutes. Season to taste with a pinch of salt and pepper. Transfer to a bowl and keep warm.

Cook steak

Increase heat to medium-high and add remaining 1/2 tablespoon oil and 1/2 tablespoon butter to the same skillet (or use a second hot skillet). Add half the steak in an even layer — do not overcrowd. Let sear 30–45 seconds, then use a spatula to press and stir, breaking up larger pieces; cook about 1–2 minutes until just browned but still tender. Remove to a plate and repeat with remaining steak. Combine all cooked steak back in the skillet to reheat briefly.

Assemble and melt cheese

Split hoagie rolls and lightly toast cut sides in a hot dry skillet or under a broiler until golden. Return warm steak (and optional onions/mushrooms) to skillet, arrange evenly along length of each roll. Top each portion of steak with your choice of cheese: place 2 slices American or provolone per sandwich, or spoon 1/4 cup of house 'whiz' over the meat. Cover the skillet with a lid or foil for 1–2 minutes until cheese melts. If using American or provolone and you want extra melt, cover briefly under broiler (watch carefully).

Finish and serve: Transfer the cheesy steak to the toasted rolls, add pickled hot peppers if desired, close sandwiches, and serve immediately alongside hand-cut fries.

In a small saucepan over low heat, combine 4 oz chopped/shredded American cheese and 1/2 cup evaporated milk. Stir constantly until cheese melts and sauce is smooth. Add 1 tsp butter, 1/4 tsp Worcestershire sauce and optional hot sauce. If sauce is thin, mix 1/2 tsp cornstarch with 1 tsp cold water and whisk in, cooking 30–60 seconds until thickened. Keep warm and stir occasionally until ready to use.

Cut and soak potatoes

Cut scrubbed russets into 1/4–1/2 inch sticks. Rinse under cold water, then place in a bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and pat completely dry with paper towels.

Fry (method A: deep-fry)

Heat oil in a deep pot or fryer to 325°F (160°C). Fry potatoes in batches until soft but not browned, about 4–5 minutes. Remove and drain. Increase oil temperature to 375°F (190°C) and fry again in batches until golden and crisp, 2–3 minutes. Drain on paper towels and immediately season with 1 tsp kosher salt and 1/4 tsp black pepper.

Roast (method B: oven)

Preheat oven to 450°F (230°C). Toss dried potato sticks with 2–3 tablespoons oil, spread on a single layer on a baking sheet, and roast 25–30 minutes, turning once, until golden and crisp. Season with salt and pepper.