Classic Cheesesteak Recipe

1. Prep and marinate

Thinly slice the steak across the grain if not pre-sliced. In a bowl, whisk together 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire, 1 tsp minced garlic, 1 tsp kosher salt and 1 tsp black pepper. Add the sliced steak and toss to coat. Let marinate at room temperature for 10–15 minutes (or refrigerated up to 2 hours).

2. Heat a large cast-iron skillet or griddle over high heat until very hot (about 3–4 minutes). Add the marinated steak in an even layer and spread with a spatula. Let cook without disturbing for 1 minute to develop sear, then stir and spread again. Cook until just browned and cooked through, about 2–3 minutes total for thin slices. Remove steak to a plate and keep warm.

3. Sauté onions and mushrooms

Wipe the skillet if necessary, then melt 1 tbs butter over medium heat. Add the thinly sliced onion (about 1 cup) and sauté 4–5 minutes until softened and beginning to caramelize. Add the sliced mushrooms (1 cup) and the optional peppers (1/2 cup) and cook another 3–4 minutes until mushrooms are browned and vegetables are tender. Season vegetables with 1/4 tsp salt and 1/4 tsp black pepper. Push vegetables to the side of the skillet.

4. Combine with steak

Return the cooked steak to the skillet with the vegetables and toss briefly just to reheat and combine flavors, about 1 minute.

5. Melt cheese

Evenly arrange 2 slices of white American cheese over each portion of the steak-vegetable mixture. Cover the skillet with a lid or large heatproof bowl for 30–60 seconds to melt the cheese until gooey.

6. Prepare rolls

Split the hoagie rolls (2 each) and, if desired, lightly toast them cut-side down on the hot skillet for 20–30 seconds until slightly crisp. Spread about 1 tbs mayonnaise inside each roll if using.

7. Using a spatula, scoop equal portions of the cheesesteak mixture (steak, vegetables, melted cheese) into each roll. Serve immediately while hot.

8. Optional: serve with pickled hot peppers or ketchup on the side.