Philly Cheesesteak Recipe

Freeze briefly and slice

Place the ribeye in the freezer for 20-30 minutes until slightly firm but not frozen solid. This makes very thin slicing easier. Using a sharp knife, slice the steak across the grain into very thin strips (about 1/8-inch thick).

Season the steak

Transfer sliced steak to a bowl. Add kosher salt, 1/2 teaspoon black pepper, Worcestershire sauce, and 1 teaspoon oil. Toss to coat and let sit at room temperature for 10 minutes while you prepare vegetables.

Prepare vegetables

Peel and cut the yellow onion into thin half-moon slices. Remove seeds and ribs from the green bell pepper (if using) and slice into thin strips.

Caramelize onions and peppers

Heat 1 tablespoon vegetable oil or butter in a large heavy skillet or griddle over medium heat. Add the sliced onions and peppers, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until onions are deep golden and peppers are softened, about 10-12 minutes. Transfer cooked vegetables to a plate and keep warm.

Heat pan

Increase heat to medium-high. Add 1 teaspoon oil to the same skillet or a clean large cast-iron/skillet and let it get hot until shimmering.

Sear the steak

Add the seasoned steak in a single layer (work in batches if necessary to avoid crowding). Let the meat sit undisturbed for 30-45 seconds to develop color, then stir and spread so it cooks quickly. Cook until the slices are mostly browned with a little pink, about 2-3 minutes total per batch.

Combine meat and vegetables

Return the cooked onions and peppers to the pan with the steak and toss briefly to combine and reheat, about 1 minute.

Prepare rolls

Split hoagie rolls lengthwise but not all the way through. Butter the cut sides lightly. Place rolls butter-side down on a separate skillet or griddle over medium heat and toast until golden, about 1-2 minutes. Remove from heat.

Melt cheese on steak

Push the steak and vegetable mixture into four mounds in the skillet. Top each mound with two slices provolone (and one slice American if using). Reduce heat to low, cover the skillet with a lid or large sheet pan for 1-2 minutes until cheese melts and blankets the meat.

Fill the rolls

Using a spatula, scoop each cheesy steak mound into a toasted roll, tucking the melted cheese in. If desired, add hot sauce or pickled jalapeños on top and sprinkle with chopped parsley.

Serve the Philly Cheesesteaks hot. Provide extra napkins — these are best eaten immediately.