Special 9 Recipe

Prep

If your beef is not pre-sliced, partially freeze a 1/2 lb piece of ribeye or top sirloin for 20–30 minutes and slice as thinly as possible across the grain. Thin slices are essential for a traditional cheesesteak texture.

Cook onions and peppers

Heat 1/2 tablespoon vegetable oil and 1/2 tablespoon butter in a large skillet over medium-high heat until butter foams. Add 1/2 cup thinly sliced onion and 1/4 cup thinly sliced green bell pepper (optional). Sauté, stirring occasionally, until onions are soft and starting to brown, about 6–8 minutes. Season with a pinch of salt and pepper. Push the vegetables to one side of the pan.

Cook the beef

Increase heat to high and add the remaining oil if needed. Spread 0.5 lb thinly sliced beef in an even layer in the hot pan. Let it sear undisturbed for 20–30 seconds, then use a spatula to chop and flip pieces, cooking until just browned but still tender, about 2–3 minutes total. Season with 1/4 tsp salt, 1/8 tsp black pepper and 1/8 tsp garlic powder (optional). Mix with the cooked onions and peppers.

Assemble and melt cheese

Split the hoagie roll lengthwise without cutting through fully and toast lightly in a separate dry pan or under a broiler for 1 minute until slightly crisp. Pile the hot beef and vegetable mixture into the roll. Lay 2 slices provolone over the meat so they overlap. Cover the sandwich for 30–60 seconds (use a lid or a piece of foil over the sandwich in the pan) to melt the cheese thoroughly.

Finish

Open the cover, press gently to combine cheese and meat, then transfer to a plate. Add optional pickles, pepperoncini or hot sauce/ketchup to taste. Serve immediately.

French fries (oven or fryer)

If using frozen fries, bake according to package instructions (typically 20–25 minutes at 425°F/220°C), turning halfway, until golden and crispy. If using fresh fries, cut potatoes into 1/4-inch sticks, soak 30 minutes in cold water, pat dry, toss with 1 tsp oil and a pinch of salt, and bake at 425°F/220°C for 25–30 minutes or deep-fry at 350°F/175°C until golden. Serve 1 cup per portion.

Potato chips

If using store-bought chips, place 1 cup in a small bowl. For house chips, thinly slice a potato, rinse and dry slices, fry in 350°F/175°C oil until crisp (2–4 minutes), drain on paper towels and season with salt. Serve immediately.

Small side salad

Combine 1 cup mixed greens in a bowl. Dress with 2 tablespoons ranch or your preferred dressing just before serving. Toss gently and plate alongside the sandwich.

Fill a glass with 1 cup ice, pour 12 oz regular soda over the ice. Serve with the sandwich and side. Replace with chilled canned or bottled soda if preferred.

Place the assembled cheesesteak on a plate with the chosen side. Add a pickle or pepperoncini and a small ramekin of ketchup or hot sauce if desired. Serve immediately with the soda.