Faced Philly Cheese Steak Recipe

Prep the steak: freeze steak for 20–30 minutes to firm up, then thinly slice across the grain into 1/8–1/4-inch slices. Pat slices dry with paper towel.

Slice vegetables: cut onion into thin half-moons, bell peppers into 1/4-inch strips, and slice mushrooms. Mince garlic and set aside.

Heat a large skillet or griddle over medium-high heat. Add 1 tbs olive oil and 1/2 tbs butter until shimmering.

Cook vegetables: add onions and peppers to the hot pan. Sauté, stirring occasionally, until softened and beginning to brown, about 5–7 minutes. Add mushrooms and continue cooking until mushrooms release moisture and begin to brown, about 4 minutes. Add minced garlic in the last 30–60 seconds. Season vegetables with 1/2 tsp kosher salt and 1/2 tsp black pepper. Remove vegetables to a bowl and keep warm.

Increase heat to high, add remaining 1 tbs olive oil and 1/2 tbs butter to the pan. Add sliced steak in a single layer (work in batches if needed to avoid steaming). Let sear undisturbed 1 minute, then toss and spread to brown another 30–60 seconds until just cooked through but still juicy.

Season steak with remaining 1/2 tsp kosher salt, 1/2 tsp black pepper and 1 tsp Worcestershire sauce. Combine steak with the cooked vegetables in the pan and toss to coat. Keep pan over low heat while you make the demi.

In a small saucepan set over medium heat, add 1 tbs butter and finely chopped shallot. Sauté until softened and translucent, about 2–3 minutes.

Deglaze the skillet: with the pan off heat, pour the 3 tbs red wine into the steak pan and scrape up browned bits with a wooden spoon; pour these into the saucepan with shallot.

Add beef stock and fresh thyme to the saucepan with the wine and shallot. Bring to a gentle simmer and reduce until slightly thickened and glossy, about 6–8 minutes.

If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and whisk into the simmering sauce; cook 1–2 minutes until thickened. Remove from heat and swirl in 1 tbs cold cubed butter to finish (mounting) for shine. Season with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting as needed.

Pour about half of the finished demi over the steak-and-vegetable mixture and toss to coat. Reserve the remainder for serving.

Toast rolls: split hoagie rolls and spread 1/2 tbs butter on each cut side. Heat a clean skillet over medium heat and toast rolls, buttered side down, until golden and crisp, about 1–2 minutes.

Fill rolls: divide the steak-and-vegetable mixture into 4 portions. Pile each portion into a toasted roll.

Top with cheese: evenly distribute 2 oz (about 1/2 cup shredded) mozzarella per sandwich over the hot filling. Close the top of the roll and, if desired, place sandwiches under a broiler or in a hot oven (425°F / 220°C) for 1–2 minutes to melt the cheese and lightly brown. Alternatively, cover skillet with a lid briefly until cheese melts.

Finish & serve: spoon reserved red wine demi over the top or serve on the side. Garnish with chopped fresh parsley if using. Serve immediately.