Cheese Steak Recipe

Freeze steak 20–30 minutes before slicing if not pre-sliced. Very cold meat is easier to slice thin. If using whole steak, slice across the grain as thinly as possible (aim for 1/8-inch or thinner).

Peel and halve the onion; cut into thin slices. Core, seed and thinly slice the bell pepper (if using). Slice rolls lengthwise but not all the way through.

Measure and set out seasonings, cheese, butter and sauces so assembly is quick.

Caramelize onions and soften peppers

Heat a large skillet or griddle over medium heat. Add butter and olive oil. When butter melts and begins to sizzle, add sliced onions and peppers. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until onions are golden brown and softened, about 12–15 minutes. Adjust heat down if they begin to brown too fast. Transfer vegetables to a plate and keep warm.

Sear and break up the steak

Increase heat to medium-high and add 1 tablespoon vegetable oil to the same skillet. When oil is hot and shimmering, add the thinly sliced steak in a single layer (you may need to cook in two batches so meat sears instead of steams). Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let meat sear 30–60 seconds, then use a spatula to spread and break the meat into shreds. Cook, stirring and pressing to make small pieces, until just browned, about 2–3 minutes per batch.

Return the cooked onions and peppers to the skillet with the beef. Add 1 tsp Worcestershire sauce and optional 1 tsp hot sauce. Stir to combine and heat through 1–2 minutes so flavors meld. Taste and adjust seasoning.

Lower heat to low-medium. Move the beef-veg mixture to make four 'piles' in the skillet. Divide the sandwich cheese (2 slices per sandwich) over each pile, covering meat and vegetables. Cover the skillet with a lid for 1–2 minutes until cheese melts. Alternatively, transfer meat to rolls, top with cheese and place under a broiler for 30–60 seconds until melted.

If toasting rolls: heat a separate skillet or griddle over medium. Spread 1/2 tbs butter onto cut sides of each roll and toast cut-side down until golden, 1–2 minutes.

Open each roll, spoon an equal portion of the cheese-covered steak and vegetables into the bottom half of each roll. Sprinkle with optional chopped parsley and extra hot sauce if desired. Close sandwiches and press lightly.

Serve immediately while hot. Provide napkins — these are juicy and delicious.