Cheese Steak Recipe

Prep steak

Place the thinly sliced steak in a bowl or zip-top bag. Add soy sauce, Worcestershire sauce, olive oil, minced garlic, black pepper, and salt. Toss or massage to coat evenly. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours). If your steak is not pre-sliced thin, freeze for 30–45 minutes until firm and slice across the grain as thinly as possible.

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 teaspoon oil if the pan is dry. Add the marinated steak in a single layer (work in batches if necessary) and sear, stirring and flipping, until browned and just cooked through, about 2–3 minutes. Remove steak to a plate and keep warm. Deglaze the pan with a splash of water if fond is sticking; scrape up browned bits.

Cook vegetables

In the same skillet over medium-high heat, add 1 tablespoon butter or oil. Add sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 5–7 minutes. Add sliced green pepper and mushrooms (if using) and continue to cook until vegetables are tender-crisp and caramelized in spots, 4–5 more minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove vegetables to a plate and set aside.

If desired, briefly return vegetables to the pan with the steak for a minute to combine juices before assembly.

Toast rolls

Split hoagie rolls lengthwise leaving a hinge. Spread softened butter on the cut sides and toast on a hot skillet or under a broiler until golden and crisp, about 1–2 minutes. Watch closely to avoid burning.

Assemble sandwiches

Divide the cooked steak evenly among the 4 toasted rolls. Top each portion of steak with the cooked onions, peppers, and mushrooms. Lay 2 slices of provolone or American cheese over the hot filling (or enough to fully cover). Cover the pan briefly with a lid or place the filled rolls under the broiler for 30–60 seconds until the cheese melts.

Add optional hot sauce or ketchup to taste. Serve immediately while hot.