Steak Cheese Roll Recipe

If your steak is not already thinly sliced, partially freeze it 20–30 minutes to firm, then slice across the grain into very thin strips (1/8–1/4 inch). Pat slices dry with paper towels.

In a medium bowl, toss the steak strips with kosher salt, freshly ground black pepper, garlic powder, and onion powder until evenly coated.

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon butter and swirl to melt.

Add the sliced onions and cook, stirring occasionally, until translucent and beginning to brown, about 5–7 minutes. Add the sliced green pepper and mushrooms (if using) and cook 3–4 more minutes until softened.

Push the vegetables to the side of the pan. Add the seasoned steak in a single layer as much as the pan allows (work in batches if necessary). Let the steak sear undisturbed 1–2 minutes, then stir and continue cooking until just cooked through, about 2–3 minutes total depending on thickness.

Stir the steak and vegetables together, deglaze the pan with 1 tablespoon Worcestershire sauce, scraping up browned bits. Taste and adjust seasoning with the 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.

Preheat the broiler (or oven to 425°F / 220°C) and position a rack about 6 inches from the broiler. Line a baking sheet with foil.

Split the hoagie rolls lengthwise without cutting completely through and flatten slightly with your palm. Spread about 1 tablespoon mayonnaise mixed with the Dijon mustard evenly on the cut side of each roll (reserve remaining mayo for serving).

Layer 2 slices of provolone along the bottom half of each roll so the cheese overlaps slightly and covers the surface. Distribute the steak and vegetable mixture evenly over the provolone on each roll (about 1/4 of the mixture per roll). Sprinkle each with about 1/4 cup shredded mozzarella.

Top the cheese and steak with pickled banana peppers or pepperoncini if using, then close the rolls.

Lightly butter the outside top of each roll with softened butter. Place assembled rolls seam-side down on the prepared baking sheet.

Broil for 2–4 minutes, watching closely, until the cheese is melted and the tops are golden and slightly crisp. If using an oven, bake at 425°F for 6–8 minutes or until cheese is melted and tops are golden.

Remove the rolls from the oven and let rest 1–2 minutes. Sprinkle chopped fresh parsley over the tops.

Slice each roll in half if desired and serve immediately with remaining mayonnaise on the side and additional pickled peppers if desired.

Optional: serve with a side of au jus or warmed beef broth for dipping.