Philly Steak Recipe

Prep the steak

Freeze the steak for 20–30 minutes until slightly firm (this makes slicing thin easier). Using a sharp knife, slice across the grain as thinly as possible into bite-size strips. Season the sliced steak with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp Worcestershire sauce; toss to coat.

Cook peppers & onions

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter. When the butter foams, add the thinly sliced onion and green pepper. Sauté, stirring frequently, until softened and edges begin to brown, about 6–8 minutes. Add 1 tsp minced garlic in the last minute and stir. Transfer vegetables to a plate and keep warm.

Cook the steak

Return the skillet to high heat and add a small splash of oil if dry. Add the seasoned steak in a single layer (work in two batches if needed) and sear without stirring for 30–45 seconds to develop color, then toss and cook another 30–45 seconds until browned but still juicy, about 1–2 minutes total per batch. Reduce heat to medium, add the cooked peppers and onions back to the skillet, toss to combine and heat through, adjusting seasoning to taste.

Assemble with cheese

Divide the steak and vegetable mixture into two portions in the skillet. Lay two slices of provolone over each portion and cover the pan for 1–2 minutes until the cheese melts. Alternatively, transfer mixture into the open rolls, top with cheese, and place under a broiler for 1–2 minutes to melt.

If desired, toast the hoagie rolls lightly: slice rolls and place cut-side down on a hot skillet for 30–60 seconds or under a broiler for 1 minute. Spread mayonnaise inside each roll if using.

Open each roll, spoon the cheese-melted steak, peppers and onions into the roll, fold closed, and serve immediately.

Oven method (recommended for ease)

Preheat oven to 425°F (220°C). Wash and dry potatoes, then cut into 1/4–1/2-inch sticks. Toss potatoes with 2 tbsp oil, 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika. Arrange in a single layer on a parchment-lined baking sheet. Bake 20–30 minutes, flipping once halfway, until golden and crisp. Remove and season to taste.

Frying method

Heat 2–3 cups vegetable oil in a heavy pot to 350°F (175°C). Rinse cut potatoes and pat dry. Fry in batches for 3–4 minutes until pale golden, drain on paper towels for 2 minutes, then fry a second time at 375°F (190°C) for 1–2 minutes until crispy and deep golden. Drain and season with salt and pepper immediately.