Philly Cheesesteak Sandwich Recipe

Prep the steak

If not pre-sliced, freeze the steak for 20–30 minutes until slightly firm and thinly slice across the grain into very thin strips (about 1/8 inch). Place sliced steak in a bowl and season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder; toss to coat.

Cook the steak

Heat 1 tablespoon vegetable oil in a large cast-iron skillet or heavy pan over high heat until shimmering. Add half the steak in an even layer (do not overcrowd). Sear without moving for 30–45 seconds to develop color, then stir and spread to finish cooking, about another 45–60 seconds. Remove to a plate and repeat with remaining steak. Return all cooked steak to the pan briefly and keep warm while assembling (about 30 seconds).

Sauté peppers and onions

While the steak rests, wipe the pan if heavily browned (leave fond). Add 1 tablespoon unsalted butter and set heat to medium-high. Add the thinly sliced onion and green pepper and cook, stirring occasionally, until softened and slightly caramelized, about 6–8 minutes. Season lightly with a pinch of salt and pepper. Push vegetables to the side of the pan or remove to a plate and keep warm.

Warm the cheese spread

Warm 1/2 cup melted cheese spread in a small saucepan over low heat, stirring frequently until smooth and pourable. Alternatively, microwave in 20-second intervals, stirring between, until warm.

Toast the rolls

Preheat broiler or set a clean skillet over medium heat. Brush inside cut sides of the 2 French rolls with 1 tablespoon olive oil or melted butter. Toast the cut sides under the broiler or in the skillet until golden and crisp, about 1–2 minutes under broiler or 2–3 minutes in skillet. Keep warm.

Assemble & melt cheese

Return the pan to medium heat. Combine the cooked steak with the sautéed peppers and onions in the skillet and toss to heat through, about 30 seconds. Lay 2 slices of pepper jack cheese inside each toasted roll (one slice per bottom/top as desired). Pile half the steak-vegetable mixture into each roll so it contacts the cheese. Spoon warmed melted cheese spread generously over the meat (about 1/4 cup per sandwich). Cover the pan briefly with a lid or tent loosely with foil for 30–60 seconds to melt the pepper jack and heat the sandwich filling through.

Transfer sandwiches to plates. Add hot sauce or pickled jalapeños to taste if desired. Serve immediately while hot.