Cheesesteak Recipe

1. Freeze briefly

Place the steak in the freezer for 20–30 minutes (if not already very thin). This firms the meat and makes thin slicing easier.

2. Slice the steak across the grain into very thin strips (about 1/8 inch). Slice onion and green pepper into thin strips. Split the rolls but keep them hinged.

3. Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When hot and butter is foaming, add the sliced onions and peppers. Season with 1/4 teaspoon salt and a pinch of black pepper.

4. Cook, stirring occasionally, until onions are soft and beginning to brown, about 6–8 minutes. Remove vegetables to a bowl and set aside, leaving pan juices in the skillet.

5. Increase heat to high. Add a little more oil if pan is dry (about 1 teaspoon). Add the thinly sliced steak in a single layer if possible; you can cook in batches to avoid overcrowding.

6. Season the steak with remaining 3/4 teaspoon salt, remaining black pepper, and garlic powder (if using). Let sear undisturbed 30–45 seconds, then flip or stir and spread thinly. Cook until just browned, about 1–2 minutes total for very thin slices.

7. If using Worcestershire sauce, sprinkle it over the meat and stir to combine. Return the cooked onions and peppers to the skillet and mix with the steak to heat through, about 30 seconds to 1 minute.

8. Lower heat to low. Divide the steak and vegetable mixture into four equal portions in the skillet, forming mounds. Top each mound with two slices of provolone, slightly overlapping.

9. Cover the skillet tightly with a lid or large sheet pan for 1–2 minutes to steam and fully melt the cheese. Alternatively, transfer portions to oven-safe dishes and broil briefly to melt.

10. While cheese melts, spread mayonnaise or softened butter on cut sides of each roll. Toast the rolls on a separate skillet or under a broiler until golden, about 1–2 minutes per side (watch closely).

11. Using a spatula, scoop each cheesy steak portion into a toasted roll. Add pickled hot peppers or giardiniera if desired. Serve immediately.

12. Leftovers: store meat and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently on a skillet and melt cheese before serving.