Cheese Steak Sandwich Recipe

Prep steak

If your ribeye is not already thinly sliced, place partially frozen steak on a cutting board and slice across the grain as thinly as possible (aim for 1/8-inch). Cut slices into bite-size strips. Season the sliced steak with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder; toss gently to coat.

Prep vegetables and rolls

Thinly slice the onion and bell pepper. Split hoagie rolls lengthwise but keep hinged. Butter the insides lightly if you prefer a richer sandwich (use about 1/2 tablespoon butter per roll).

Cook vegetables

Heat 1 tablespoon vegetable oil and 1/2 tablespoon butter in a large skillet or griddle over medium-high heat. Add the sliced onion and bell pepper. Sauté, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Remove vegetables to a plate and keep warm.

Cook steak

Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the seasoned steak in a single layer (work in batches if necessary to avoid steaming). Let the steak sear undisturbed for 30–45 seconds, then stir and spread to cook through; total cook time should be 2–3 minutes until just browned. Add 1 tablespoon Worcestershire sauce and 1 teaspoon hot sauce (if using), toss to combine and deglaze any browned bits for 15–30 seconds.

Combine and melt cheese

Add the cooked onions and peppers back to the skillet with the steak and mix briefly to combine. Reduce heat to low. Lay provolone slices over the steak-and-veg mixture, cover the skillet with a lid for 1–2 minutes until cheese melts. If you prefer, place portions of steak mixture into the split rolls, top with cheese slices, then briefly broil in the oven (2–3 minutes) until cheese is melted and rolls are toasted.

Assemble sandwiches

Using a spatula, transfer equal portions of the steak, vegetables, and melted cheese into each hoagie roll. If butter on the rolls hasn’t been used, briefly toast the exterior of the rolls in the skillet or under a broiler to get a golden crust (optional).

Spread mayonnaise inside the rolls if desired, then top sandwiches with shredded lettuce and pickle slices. Serve immediately while hot.