Classic Philly Cheesesteak Recipe

Slice steak thin

If not pre-sliced, place steak in the freezer for 20–30 minutes until slightly firm. Using a sharp knife, slice across the grain into very thin strips (about 1/16–1/8 inch). Set aside and pat lightly with paper towel if excess moisture.

Slice vegetables and roll

Thinly slice the onion and green pepper. Split the long rolls lengthwise, keeping one edge attached if desired, and set aside. Place the American cheese slices nearby for easy access.

Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet or griddle over medium-high heat until shimmering. Add the sliced onions (and peppers if using). Cook, stirring occasionally, until softened and starting to caramelize, about 6–8 minutes. Season with 1/4 tsp kosher salt and a pinch of black pepper. Transfer vegetables to a plate and keep warm.

Increase heat to high and add the remaining 1 tablespoon vegetable oil to the same skillet. When oil is very hot, add the thin steak slices in an even layer. Do not overcrowd — work in two batches if necessary. Let the meat sear undisturbed for 30–60 seconds to develop color, then stir/flip and continue cooking until browned and just cooked through, about 2–3 minutes total per batch.

Season the cooked steak with remaining 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Worcestershire sauce, and optional 1 tsp hot sauce. Mix quickly to combine. Return the cooked onions/peppers to the skillet and fold together with the steak to combine and warm through for 30 seconds.

Reduce heat to low. Push the steak and vegetable mixture to one side of the skillet or make a shallow mound. Place the American cheese slices over the meat so they overlap; cover the skillet with a lid or large sheet pan for 30–60 seconds to steam and melt the cheese into the meat. Alternatively, stir meat and cheese briefly until melted and well combined.

While the cheese is melting, spread 1 tablespoon butter across the cut side of each roll. Toast the rolls in a separate pan or on the griddle, buttered side down, over medium heat until golden and crisp, about 1–2 minutes.

Using a spatula, transfer the cheesesteak filling onto each toasted roll, dividing evenly (about half the mixture per roll). If desired, top with pickled hot peppers or sport peppers.

Serve immediately while hot. Offer additional hot sauce at the table.