The Cheesesteak Recipe

Marinate steak

Place the thinly sliced ribeye in a bowl. Add soy sauce, Worcestershire, olive oil, minced garlic, black pepper, and 1/2 tsp salt. Toss to coat evenly. Let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Prep for quick cooking

If slices are not very thin, freeze the steak for 15–20 minutes to firm slightly, then slice thinner against the grain. Pat excess marinade off the meat with paper towel before cooking to get better browning.

Caramelize onions and cook peppers/mushrooms

Heat 1 tbsp butter and 1 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add the thinly sliced onion and 1/2 tsp salt. Cook, stirring occasionally, 8–12 minutes until soft and golden brown. Add the sliced bell pepper and mushrooms (if using) and cook an additional 4–6 minutes until vegetables are tender and edges are browned. Season with 1/4 tsp black pepper. Transfer vegetables to a bowl and keep warm.

Sear the steak

Return the same skillet to high heat (add a little oil if pan is dry). Once very hot, add the marinated steak in a single layer—work in two batches if necessary to avoid overcrowding. Sear for 1–2 minutes without moving to develop browning, then stir and cook another 30–60 seconds until just cooked through. Total cooking time is short for thin slices. Taste for seasoning and add a pinch of salt if needed.

Combine with vegetables

Lower heat to medium-low, add the cooked onions/peppers/mushrooms back to the skillet with the steak and toss to combine. Cook together 1 minute so flavors marry.

Toast rolls

Butter the inside cut faces of the hoagie rolls with 1 tbsp butter. Place them cut-side down in a clean skillet over medium heat and toast until lightly browned, about 1–2 minutes.

Load the rolls and melt cheese

Divide the steak-and-vegetable mixture evenly between the two rolls. Lay 2 slices provolone over each filling (or spoon 2 tbs Cheez Whiz per sandwich). Return the loaded sandwiches to the skillet, cover with a lid for 30–60 seconds to melt the cheese, or place under a broiler briefly until cheese is bubbly. If using provolone, you can also fold the hot steak under the cheese so it melts directly onto the meat.

Finish

Remove sandwiches from heat. Add hot sauce if desired. Serve hot immediately.