Ranch Classic Cheesesteak Recipe

Tenderize and season

Place the thinly sliced steak in a bowl. Add 1 cup buttermilk, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1/2 teaspoon salt. Toss to coat, cover, and marinate in the refrigerator for 20–30 minutes while you prep other ingredients. Drain off excess buttermilk and pat the slices lightly dry before cooking.

Prepare and sauté vegetables

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When hot, add the sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 5–7 minutes. Add the green bell pepper and mushrooms and continue to cook another 3–4 minutes until vegetables are tender. Stir in the minced garlic and cook 30–45 seconds until fragrant. Transfer the cooked vegetables to a plate and keep warm.

Cook the steak

Return the skillet or use a clean hot griddle set to medium-high. Add a thin film of oil if needed. Spread the drained, patted steak slices in an even layer and let sear undisturbed for 1 minute, then toss and spread again to encourage caramelization. Cook until just browned and cooked through, about 2–4 minutes total depending on thickness. Season lightly with additional salt and pepper to taste.

Combine with vegetables

Push the cooked steak to one side of the skillet, return the vegetables to the pan and mix with the meat so flavors combine and stay hot, about 30 seconds. Reduce heat to low.

Make quick ranch

While steak finishes, whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons sour cream, 1/2 teaspoon dried dill, 1/2 teaspoon dried parsley, 1/2 teaspoon dried chives, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl until smooth. Taste and adjust seasoning; add more buttermilk for a thinner consistency if desired.

Dress steak

Return skillet to low heat. Drizzle half of the ranch sauce over the steak-vegetable mixture and gently toss to coat, using just enough to flavor without making the filling soggy. Keep remaining ranch for finishing the sandwich or serving on the side.

Prep rolls

Split the 2 hoagie rolls lengthwise but not all the way through. Lightly butter the cut faces with 1 tablespoon butter and toast them face down in a clean skillet or under a broiler until golden, about 1–2 minutes.

Melt cheese onto filling

Divide the steak-vegetable mixture between the two toasted rolls in the skillet or on a baking sheet. Top each portion evenly with 2 slices of provolone (or white American). Cover the skillet with a lid for 1–2 minutes or place under a broiler briefly until cheese melts and becomes gooey.

Finish and serve

Spoon remaining ranch sauce over the melted cheese or serve alongside for dipping. Garnish with chopped fresh parsley if desired. Serve immediately while hot.