Big Eagle Cheesesteak Recipe

Freeze and slice beef

Place the ribeye in the freezer for 20–30 minutes until slightly firm but not frozen solid; this makes it easier to slice thin. Using a sharp knife, thinly slice the steak across the grain into very thin strips. Set aside on a plate and season with kosher salt, black pepper, and granulated garlic; toss with Worcestershire sauce and let rest while you prepare other ingredients.

Slice vegetables

Peel and cut the yellow onion in half lengthwise, then slice into thin half-moons. Core and seed the green bell pepper and slice into thin strips. If using mushrooms, wipe clean and slice. Set vegetables aside.

Prepare rolls

Slice hoagie rolls lengthwise about three-quarters through. Spread mayonnaise and pickled hot peppers on the inside if using. Set aside.

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the sliced onions and bell peppers. Season lightly with a pinch of salt and sauté, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes. Add mushrooms during the last 3–4 minutes if using. Transfer vegetables to a plate and keep warm.

Wipe the skillet briefly or use a second hot skillet. Add the remaining 1 tablespoon olive oil and heat over high heat until shimmering. Add the seasoned, thinly sliced ribeye in a single layer—work in two batches if necessary to avoid crowding. Let the beef sear undisturbed for 30–45 seconds, then use a spatula to press and scrape, chopping it into smaller pieces as it cooks. Continue cooking and stirring until the beef is cooked through and some edges are browned, about 2–3 minutes per batch.

Return the cooked vegetables to the beef in the skillet and toss to combine. Taste and adjust seasoning with additional salt, pepper, or 1 teaspoon hot sauce if desired.

Divide the beef and vegetable mixture evenly between the two hoagie rolls while still in the skillet or on the griddle. Top each portion with 3 slices of provolone cheese (overlap as needed). Cover the skillet with a lid or tent with foil for 1–2 minutes to steam and melt the cheese, or place briefly under a broiler until cheese is bubbly and melted.

While cheese melts, spread butter on the outside of each roll and toast in a clean skillet or on the griddle until golden, about 30–60 seconds per side, if you prefer a toasty exterior.

Slide each cheesesteak onto a plate. If desired, sprinkle with chopped parsley and an extra drizzle of hot sauce. Serve immediately with pickles or fries.