Philly Steak Recipe

Slice and Prep

Trim any excess fat from the steak and slice it thinly across the grain into roughly 1/8–1/4-inch strips. Thinly slice the onion and green pepper into 1/4-inch strips. Mince the garlic.

Marinate

In a bowl combine soy sauce, Worcestershire sauce, olive oil, minced garlic, black pepper, kosher salt, and paprika. Add the sliced steak and toss to coat evenly. Cover and marinate in the refrigerator for 20–30 minutes (or up to 2 hours for more flavor).

Cook Vegetables

Heat a large heavy skillet or griddle over medium-high heat until hot. Add 1/2 tablespoon neutral oil (from the olive oil amount or additional if preferred). Add the sliced onions and green peppers and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Push vegetables to the side of the pan.

Cook Steak

Increase heat to high. Add the marinated steak in an even layer (work in batches if necessary to avoid crowding). Let the meat sear undisturbed for 1 minute, then stir and spread to finish cooking, about 2–3 more minutes total for thin slices. Cook until just browned and no longer pink. Mix the steak with the cooked onions and peppers and adjust seasoning to taste.

Toast Rolls

Spread softened butter on the inside of each hoagie roll. Place rolls butter-side down on a separate skillet or the same griddle over medium heat and toast until golden, about 1–2 minutes.

Assemble Sandwiches

Divide the steak, onion, and pepper mixture between the two toasted rolls. Top each portion with 2 slices of provolone cheese. If desired, cover the filled rolls and return to the skillet for 1–2 minutes or place briefly under a broiler just until the cheese melts.

Serve

Serve the Philly steaks hot. Offer extra black pepper or hot sauce on the side if desired.