Philly Cheese Steak Recipe

Prepare the steak

Trim any excess fat from the flank steak. Partially freeze the steak for 20–30 minutes to firm it (this makes thin slicing easier). Using a sharp knife, slice the steak thinly against the grain into strips about 1/8–1/4 inch thick. Season the slices with 1/2 tsp kosher salt and 1/2 tsp black pepper and toss gently to coat.

Prep vegetables

While the steak chills, clean and slice mushrooms, peel and thinly slice the onion, and core and thinly slice the green pepper into long strips. Mince the garlic if not already done.

Cook vegetables

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon olive oil and the butter. When the butter melts and begins to sizzle, add the sliced onion and green pepper. Sauté 4–6 minutes, stirring frequently, until the onion is softened and beginning to caramelize. Add the sliced mushrooms and the minced garlic; continue cooking 3–4 minutes more until mushrooms release liquid and it evaporates and vegetables are golden. Remove vegetables from the pan to a plate and keep warm.

Cook the steak

Add the remaining 1 tablespoon olive oil to the hot skillet. Add the seasoned steak in a single layer (work in batches if necessary to avoid overcrowding). Let the meat sear undisturbed for about 1 minute, then stir and spread out to cook another 1–2 minutes until browned but still tender. Add 1 tablespoon Worcestershire sauce and the remaining 1/2 tsp salt and 1/2 tsp pepper; toss to combine. Return the cooked vegetables to the skillet and mix with the steak for 30 seconds to reheat and meld flavors.

Warm the ranch: While the steak finishes, gently warm the ranch dressing in a small saucepan over low heat for 1–2 minutes (do not boil) or microwave in 20-second intervals until just warm. This makes it more pourable and helps it mingle with the hot steak without breaking.

Split the hoagie rolls but leave a hinge if preferred. If desired, lightly toast the inside of the rolls in a dry skillet or under a broiler for 1–2 minutes until slightly crisp. Divide the steak-and-vegetable mixture evenly among the 4 rolls. Drizzle about 2–3 tablespoons warmed ranch over each portion (adjust to taste). Top each sandwich with two slices of provolone; if you prefer melted cheese, place the assembled sandwiches open-faced under a broiler or in a hot oven (425°F / 220°C) for 1–2 minutes until cheese melts.

Close the rolls, press lightly, cut in half if desired, and serve immediately while hot. Offer extra ranch on the side.