Cheesesteak Blt Recipe

Marinate and slice

If steak is not already thinly sliced, partially freeze for 30 minutes to firm, then slice across the grain into very thin strips about 1/8" thick. In a bowl, combine soy sauce, Worcestershire, olive oil, minced garlic, black pepper, and kosher salt. Toss steak strips in the mixture to coat evenly and let marinate at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Cook steak

Heat a large skillet or griddle over medium-high heat until very hot. Add a drizzle of oil if pan is dry. Add marinated steak in a single layer (work in batches if necessary) and sear, stirring occasionally, until browned and cooked through, about 3–4 minutes. Remove steak to a plate and keep warm.

Caramelize onions

In the same skillet over medium heat, add a little oil or reserved bacon fat and add the thinly sliced onion. Cook, stirring occasionally, until softened and golden brown, about 10–12 minutes. Season with a pinch of salt and pepper. Remove onions and set aside.

Prepare tomato & lettuce

Slice the tomato into 1/4" rounds and rinse and dry the lettuce leaves. Set aside ready to assemble.

Melt cheese over steak

Return the cooked steak and any accumulated juices to the hot skillet in an even layer. Arrange the white American cheese slices over the steak and cover the skillet for 30–60 seconds until the cheese melts and becomes gooey.

Cook bacon

In a separate skillet over medium heat, cook the bacon strips until crisp, about 6–8 minutes, turning occasionally. Transfer bacon to a paper-towel-lined plate to drain, then break each slice in half for easier sandwich assembly.

Toast rolls

Split the hoagie rolls and spread the softened butter inside each cut side. Place rolls cut-side down on a hot skillet or griddle and toast until golden and crisp, about 1–2 minutes.

Prepare mayo spread

In a small bowl combine the mayonnaise, optional mustard, salt, and pepper. Taste and adjust seasoning.

Assemble sandwiches: spread about 2 tablespoons of the mayo mixture on the bottom half of each toasted roll (adjust to taste). Spoon equal portions of the cheesy steak onto each roll (about half of the steak per sandwich). Top steak with the caramelized onions, three bacon halves per sandwich, tomato slices, and two lettuce leaves. Spread a little mayo on the top roll if desired and close the sandwich.

Serve: Press sandwiches lightly, slice in half if desired, and serve immediately while hot. For takeout/delivery, wrap snugly to retain heat. Leftover steak stores in an airtight container in the refrigerator for up to 3 days.