Steak-n-cheese Recipe

Slice and season

If steak is not pre-sliced, freeze for 30–40 minutes until slightly firm then slice thinly across the grain into bite-sized strips. Season the sliced steak with 1 tsp kosher salt and 1/2 tsp black pepper; toss to coat.

Thinly slice onion and mushrooms; mince garlic. Split rolls or biscuits and set aside.

Sear steak

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon vegetable oil. Add the seasoned steak in a single layer (work in batches if necessary) and sear without moving for 1 minute, then stir and continue cooking 1–2 more minutes until just browned but not overcooked. Transfer steak to a plate and set aside.

Cook veggies

Reduce heat to medium. Add 1 tablespoon butter to the same pan. Add the sliced onion and mushrooms; cook, stirring occasionally, 5–6 minutes until softened and lightly caramelized. Add the 1 teaspoon minced garlic and 1 teaspoon Worcestershire sauce; stir and cook 30 seconds to combine and deglaze the pan.

Combine steak and veggies

Return the cooked steak to the pan with the onions and mushrooms. Toss together and heat through for 1 minute so flavors meld. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Butter the insides of the rolls or biscuits. In a clean skillet over medium heat (or on a griddle), toast the rolls cut-side down until golden, 1–2 minutes. Remove and keep warm.

Portion and top with cheese

Divide the steak, onions, and mushrooms into four equal portions on the skillet or in an oven-safe pan. Top each portion evenly with 1 provolone slice (and optionally 1/2 slice American cheese).

Melt cheese

Cover the skillet with a lid or large heat-proof bowl and let steam for 1–2 minutes until cheese is melted. Alternatively, place under a preheated broiler for 1–2 minutes, watching closely, until cheese is bubbly and melted.

Place each cheesy steak portion onto a toasted roll or biscuit bottom. Sprinkle with chopped parsley and a few drops of hot sauce or a pinch of red pepper flakes, if desired. Top with roll tops and serve immediately while hot.

Leftovers: store steak and fillings separate from bread in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave and re-toast bread before assembling.