Cheese Steak Sandwich Recipe

Prepare the steak

If your steak is not pre-sliced, partially freeze a whole steak for 20–30 minutes until firm, then slice across the grain as thinly as possible. Place the sliced steak in a bowl and season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder; toss to combine.

Cook the vegetables

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. If using, add the sliced bell pepper and mushrooms after 2 minutes and continue to cook until vegetables are tender and caramelized, another 4–5 minutes. Season vegetables with 1/4 tsp salt and 1/8 tsp black pepper. Remove vegetables to a bowl and set aside.

Cook the steak

Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add half the seasoned steak in an even layer; do not overcrowd. Let it sear 45–60 seconds, then stir and break up with a spatula, cooking until just browned but still tender, about 1–2 more minutes. Add 1/2 tablespoon Worcestershire sauce and transfer the cooked steak to the bowl with vegetables. Repeat with the remaining steak (add a tiny splash of oil if pan is dry) so all steak cooks quickly and evenly.

Combine and melt cheese

Return the steak and vegetables to the skillet in a single pile. Reduce heat to low. Lay the provolone slices over the top, cover the skillet with a lid (or use a sheet pan) for 1–2 minutes until cheese is melted completely. If you prefer, you can portion the mixture onto the rolls and then place provolone on top and briefly bake or broil to melt.

Toast rolls and assemble

Split the hoagie rolls lengthwise. Melt 2 tablespoons butter in a small pan or spread and toast in the skillet cut-side down over medium heat until golden and slightly crisp, about 1–2 minutes. Optional: spread mayonnaise mixed with hot sauce on the inside of each roll. Spoon equal portions of the cheesesteak mixture into each roll, ensuring cheese and vegetables are included. Serve immediately.

For a spicy mayo, mix 2 tbs mayonnaise with 1 tsp hot sauce and spread on the rolls before filling. Adjust salt and pepper to taste.