Long Hot Cheesesteak Recipe

Thinly slice the steak if not pre-sliced: partially freeze meat 20–30 minutes until firm, then slice against the grain as thin as possible. Pat slices dry with paper towels to remove excess moisture.

Slice long hot peppers lengthwise, remove seeds if you want less heat, and slice into 1/4–1/2" strips. Thinly slice the onion. Split hoagie rolls lengthwise, keeping hinge if desired.

Combine kosher salt, black pepper, and garlic powder in a small bowl and lightly sprinkle over the steak slices. Toss gently so seasoning is distributed.

Heat a large skillet or flat griddle over medium-high heat. Add 1 tsp vegetable oil and 1 tablespoon butter. When butter melts and begins to sizzle, add the sliced long hot peppers and onions in an even layer.

Cook, stirring occasionally, until peppers and onions are softened and beginning to caramelize, about 7–9 minutes. Season with a pinch of salt and 1/4 tsp red pepper flakes (optional for added heat). Transfer cooked peppers and onions to a plate and keep warm.

Return the skillet to medium-high heat and add remaining 1 tsp vegetable oil and remaining 1 tablespoon butter. Spread steak slices evenly in the skillet in a single layer as much as possible — cook in two batches if necessary to avoid overcrowding.

Let the meat sear undisturbed for 30–45 seconds, then stir and spread again to promote even browning. Continue cooking until beef is fully cooked and slightly browned, about 2–3 minutes total per batch for very thin slices.

Stir in Worcestershire sauce and remaining red pepper flakes (if using). Return the cooked peppers and onions to the pan and fold together with the steak until evenly distributed, about 30 seconds.

Divide the steak, peppers, and onions mixture evenly between the two hoagie rolls, piling it into the bottom half of each roll.

Top each sandwich filling with two slices of provolone cheese, arranging to cover the meat and vegetables.

Cover the skillet with a lid or inverted baking sheet and place the filled rolls (open-faced) in the skillet on low heat for 1–2 minutes, or place the sandwiches under a preheated broiler for 1–2 minutes until the cheese is melted and bubbly. Watch closely to avoid burning the bread.

Lightly toast the insides of the rolls in a separate pan or toaster if desired, and spread mayonnaise on the top halves.

Close the sandwiches, press gently, slice in half if desired, and garnish with pickled pepper rings and chopped parsley if using.

Serve hot. Recommended accompaniments: fries, coleslaw, or a simple pickle on the side.