Prime Cheesesteak Recipe

Prep the ribeye

If your ribeye is not already thinly sliced, place the steak in the freezer for 20–30 minutes until slightly firm (not frozen) and slice across the grain as thinly as possible. Aim for about 1/16–1/8 inch slices. Pat the slices dry with paper towel.

Season

Place the sliced ribeye in a bowl and toss with 1 tsp salt and 1 tsp freshly ground black pepper. Let rest at room temperature while you prepare the vegetables (5–10 minutes).

Cook vegetables

Heat a large skillet or flat-top over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter has melted and is sizzling, add the thinly sliced onions and bell peppers. Sauté, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes. Season the vegetables with a pinch of salt. Transfer vegetables to a plate and keep warm.

Sear the steak

Return the skillet to high heat and add the remaining 1 tablespoon olive oil. Add the seasoned ribeye in a single layer — work in two batches if necessary to avoid overcrowding. Sear the slices, spreading them into an even layer and letting them brown undisturbed for 30–45 seconds, then stir and toss until just cooked through, about 1–2 minutes total per batch for thin slices.

Finish steak

When the steak is nearly done, return the cooked peppers and onions to the skillet and toss to combine with the steak. Add 1 tsp Worcestershire sauce and 1/2 tsp hot sauce (if using) and stir for 20–30 seconds to meld flavors. Taste and adjust seasoning with a little more salt or pepper if needed.

Reduce heat to low. Divide the steak, pepper, and onion mixture evenly between the two rolls (or between portions if making more sandwiches).

Lay two provolone slices over the filling in each roll, covering the meat and vegetables. Cover the skillet with a tight-fitting lid or place an oven-safe sheet pan over the skillet to trap steam and melt the cheese for 1–2 minutes. Alternatively, place assembled sandwiches on a baking sheet under a broiler for 1–2 minutes until the cheese is melted and slightly bubbly—watch closely to prevent burning.

If using mayonnaise, spread 1 tablespoon on the top halves of each split roll before placing the melted filling into the bottom halves.

Close the sandwiches, press gently, and cut each in half if desired.

Garnish with chopped fresh parsley if using and serve immediately while hot with optional sides (fries, chips, or pickles).