The Woods Cheesesteak Sandwich Recipe

Season and sear the meats

Pat the sirloin and filet pieces dry with paper towels. Season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a large cast-iron skillet or heavy sauté pan over high heat until very hot (about 2–3 minutes). Add 1/2 tbsp olive oil and swirl. Add the filet pieces in a single layer and sear without moving for 45–60 seconds to get color, then toss and sear another 30–45 seconds until medium-rare to medium depending on thickness. Remove filet to a plate and tent with foil.

Return the pan to high heat, add remaining 1/2 tbsp olive oil, then add chopped sirloin in an even layer. Let sirloin brown without stirring for 1 minute, then break up and stir, cooking until browned but still juicy, about 2–3 minutes total. Add 1 tsp Worcestershire sauce and 2 tbsp beef broth, stir to combine and scrape browned bits (deglaze) for 30 seconds. Return seared filet pieces to the pan and briefly toss with the sirloin to combine flavors for 15–30 seconds. Reduce heat to low and arrange meat evenly across the pan.

Top the warm meat with the 4 slices of provolone cheese, cover the pan with a lid (or tent with foil) and let sit 1–2 minutes until cheese melts and becomes gooey. Keep warm off the heat until assembling sandwiches.

Sauté peppers and onions

While the meat rests under the cheese, heat a separate skillet over medium heat. Add 2 tbsp softened butter. Once melted, add the thinly sliced yellow onion and sauté 4–5 minutes until translucent and starting to brown at the edges. Add the sliced green and red bell peppers and continue to cook, stirring occasionally, until peppers are tender-crisp and onions are caramelized, about 6–8 more minutes.

Add 1 tsp minced garlic in the last 30 seconds and cook until fragrant. Stir in 1 tsp red wine vinegar to brighten the vegetables, and season lightly with a pinch of salt and pepper. Remove from heat and keep warm.

Prepare the roll

Split the subway roll lengthwise and butter both cut faces with the softened butter. Optionally toast the buttered cut sides on a hot skillet over medium heat until golden and crisp, about 1–2 minutes per side. This step adds texture and prevents sogginess from the juices.

Assemble the sandwich

On the bottom half of the toasted roll, layer half of the sautéed peppers and onions. Using a spatula, transfer the melted provolone-covered meat from the pan onto the vegetables (divide evenly if making two sandwiches). Pile remaining peppers and onions on top of the cheese and meat. If desired, add the optional sliced hot cherry peppers for heat.

Sprinkle 1 tbsp chopped fresh parsley over the filling, close the sandwich, press gently, and cut into two portions if using a 12" roll. Serve immediately while hot and juicy.