Classic Cheesesteak Recipe
Packed with 48g of protein, the Classic Cheesesteak is now made with 25% more grilled steak for even bigger, better flavor. It’s stacked with tender grilled steak, melty white American cheese, savory mushrooms, and grilled onions, with the option to add hot or sweet peppers. Freshly prepared and ready for pickup or delivery whenever you’re craving something truly satisfying. (48g protein in a small.)
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Ingredients
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Steak & Marinade
Vegetables & Optional Peppers
Assembly & Bread
Method
Steak & Marinade
- 1
Marinate and Thin-Slice
If steak is not pre-sliced, partially freeze for 20–30 minutes until firm, then thinly slice across the grain into very thin strips. In a bowl, combine 1.5 tbs olive oil, 1 tbs soy sauce, 0.5 tbs Worcestershire sauce, 1 minced garlic clove, 0.5 tsp black pepper, and 0.25 tsp salt. Add sliced steak and toss to coat. Let rest 10–15 minutes at room temperature while you prepare vegetables.
- 2
Heat a large cast-iron skillet or heavy pan over high heat until very hot. Add a thin film (about 0.5 tbs) of oil if pan is dry. Spread the marinated steak in an even layer and sear undisturbed for about 1 minute to develop color. Stir and continue to cook, spreading back into an even layer, until just browned but still tender, about 2–3 minutes total. Remove steak to a plate and tent loosely with foil to keep warm.
Vegetables & Optional Peppers
- 3
Sauté Onions & Mushrooms
In the same skillet over medium heat, add 1 tbs butter and 0.5–1 tbs oil. Add 0.5 cup thinly sliced onion and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add 0.5 cup sliced mushrooms and continue cooking until the mushrooms release moisture and brown, about 4–5 minutes. Season vegetables with 0.25 tsp salt and 0.25 tsp black pepper. If using peppers, add 2 tbs sliced hot cherry peppers or 2 tbs sweet banana peppers in the last minute to heat through.
- 4
Assembly & Bread
- 5
Toast Roll and Melt Cheese
Split the hoagie roll without cutting completely through. Spread 0.5 tbs butter on the cut sides and toast in a clean skillet or under a broiler until lightly golden and crisp, about 1–2 minutes per side on a skillet or 1–2 minutes under broiler—watch closely to avoid burning.
- 6
Return sliced steak and vegetables to the hot skillet and mix to rewarm and combine. Pile the steak mixture evenly along the bottom of the toasted roll. Drape 3 slices of white American cheese over the hot meat so it melts; cover the skillet with a lid for 30–60 seconds to encourage melting, or place the sandwich under a broiler for 30–45 seconds until cheese is melty.
- 7
If desired, spread 1 tsp mayonnaise inside the top of the roll before closing. Close the sandwich and press lightly. Serve immediately.
