Philly Cheesesteak Recipe

Prepare steak

If ribeye is not pre-sliced, partially freeze the steak 20–30 minutes until firm, then thinly slice across the grain into very thin strips (about 1/8 inch). Place slices in a bowl.

Add 1 tablespoon olive oil, 1 teaspoon Worcestershire sauce, 3 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper to the sliced steak. Toss to coat evenly. Let rest at room temperature 10 minutes while you prepare vegetables.

Slice vegetables

Peel and halve the yellow onion; slice thinly into half-moons. Core and seed the bell peppers and slice into thin strips.

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter. When butter foams, add the sliced onions and peppers in an even layer.

Cook, stirring occasionally, until vegetables are deeply softened and starting to caramelize, about 8–10 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove vegetables to a plate and keep warm.

Return same skillet or use a clean heavy skillet and heat over high heat until very hot (a drop of water should sizzle and evaporate). Add a light film of oil or a touch of butter to prevent sticking.

Add the marinated steak slices in a single layer (work in batches if needed to avoid overcrowding). Let sear undisturbed 30–45 seconds to develop color, then toss and spread to cook through, total about 2–3 minutes for thin slices.

If using, stir in 2 tablespoons beef au jus or pan drippings and 1 teaspoon hot sauce to finish the meat and collect flavorful juices. Taste and adjust seasoning.

Return the cooked onions and peppers to the skillet and mix briefly with the steak to reheat and combine, about 30 seconds.

Split the hoagie rolls lengthwise, leaving a hinge if desired. Lightly butter the cut sides (about 1 tablespoon total) and toast cut-side down in a clean skillet or under a broiler until golden, 1–2 minutes.

Divide the steak and vegetable mixture evenly between the two rolls, mounding in the center. Top each mound with 2 provolone slices (place slices to cover the meat).

Cover the skillet with a lid for 1 minute or place the filled rolls briefly under the broiler to melt the provolone, about 30–60 seconds, until cheese is fully melted.

Serve immediately. Optionally spoon any remaining pan juices over the sandwich or add hot sauce to taste.