Cheesesteak Blt Recipe

Prepare steak

If steak is not pre-sliced, place chilled steak in the freezer 20–30 minutes to firm, then slice very thin against the grain into roughly 1/8-inch strips. Toss sliced steak with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon Worcestershire sauce; set aside at room temperature for 10 minutes.

Prepare other components

Thinly slice the onion into rings or half-moons. Mince garlic. Cook bacon in a skillet or oven until crisp, then drain on paper towels. Slice tomato and pick crisp lettuce leaves. Split the hoagie roll lengthwise but keep hinge intact; lightly butter the cut sides if desired.

Heat the skillet (preferably cast-iron or heavy skillet) over medium heat. Add 1 tablespoon vegetable oil and 1 teaspoon unsalted butter. When butter foams, add the sliced onions and a pinch (about 1/4 tsp) of salt. Sauté, stirring occasionally, until onions are soft and golden-brown, about 8–10 minutes. Add minced garlic in the last 1 minute and cook until fragrant. Transfer onions and garlic to a bowl and keep warm.

Increase heat to medium-high and return the skillet to the stove. Add a thin film of oil if pan is dry. Spread the seasoned steak slices in an even layer and let sear without moving for 30–45 seconds to develop color, then toss and spread again to cook through, about 2–3 minutes total for thin strips. Avoid overcrowding; work in batches if needed. Remove any excess juices from the pan with a spoon or tilt and pour off.

Return the cooked onions to the skillet with the steak and stir to combine for 30 seconds. Taste and adjust seasoning with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper as needed.

Lay the 3 slices of white American cheese over the hot steak and onion mixture, cover the skillet with a lid or sheet pan to trap steam and melt the cheese, about 1 minute, until fully melted and gooey.

Spread 2 tablespoons mayonnaise evenly on the cut sides of the hoagie roll (1 tablespoon per side).

Using a spatula, transfer the cheesesteak mixture (steak, onions, melted cheese) onto the bottom half of the roll, piling the meat toward the center and leaving a small border so the roll doesn't become soggy.

Layer the 3 crisp bacon slices over the cheesesteak filling.

Add the tomato slices on top of the bacon, then place the lettuce leaves over the tomato. Press gently to compress slightly.

Close the sandwich, slice on the bias if desired, and serve immediately while hot.

Serve hot. For make-ahead, keep components (cooked steak & onions, bacon, mayo, vegetables) separately and assemble just before serving to maintain texture. Leftover steak and onions keep refrigerated in an airtight container for up to 3 days; reheat gently in a skillet over medium heat with a splash of water or broth to loosen.