Whiz Steak Recipe

Marinate the steak

Place the thinly sliced ribeye in a bowl. Add soy sauce, Worcestershire sauce, 1 tablespoon olive oil, minced garlic, black pepper and 1/2 tsp salt. Toss to coat evenly, cover and let sit at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Preheat a grill pan or cast-iron skillet over high heat while the steak marinates. The pan should be very hot so thin slices sear quickly.

Caramelize onions

In a large skillet over medium heat, melt 2 tablespoons butter with 1 teaspoon olive oil. Add the thinly sliced onion and sliced green pepper (if using). Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until the onion is deeply softened and golden, about 12–18 minutes. If they begin to stick, add a splash of water and scrape the fond. Keep warm when done.

Increase heat so the pan is high. Add 1 teaspoon vegetable oil to the hot grill pan or skillet. Working in batches if necessary, add the marinated steak in an even layer. Let it sear without moving for 30–45 seconds to get color, then flip and cook another 30–45 seconds until just cooked through (thin slices cook very quickly). Use a spatula to chop and press the meat into smaller pieces as it cooks for cheesesteak texture.

Once cooked, transfer the beef to the skillet with the caramelized onions and toss to combine so juices and flavors mingle. Keep warm over low heat.

Make the Whiz

In a small saucepan over low heat, combine 8 oz cubed processed cheese, 1/2 cup evaporated or whole milk, and 1 tablespoon butter. Stir constantly until cheese has fully melted and the sauce is smooth, about 4–6 minutes. Stir in 1/2 tsp Worcestershire sauce, 1/2 tsp yellow mustard, 1 tsp hot sauce (optional), 1/4 tsp salt and 1/8 tsp black pepper. Adjust thickness by adding a tablespoon more milk if too thick. Keep sauce warm on the lowest heat, stirring occasionally to prevent skinning.

Split the hoagie rolls lengthwise, leaving a hinge if desired. Butter the cut sides lightly. Toast the rolls, cut-side down, on a hot griddle or skillet until golden and crisp, about 1–2 minutes.

Pile equal portions of the steak and onion mixture into each toasted roll (about 4 ounces steak mixture per roll). Spoon generous amounts of warm cheese whiz over the meat so it coats and melts into the steak and onions. If you prefer, melt the whole sandwich briefly under a broiler (1–2 minutes) to slightly brown the cheese—watch carefully.

Garnish with chopped parsley if using. Serve immediately while hot.