Philly Cheese Steak Recipe

Slice steak thinly

If not pre-sliced, partially freeze the steak for 20–30 minutes to firm it, then slice across the grain as thinly as possible (about 1/8-inch).

Pat the sliced steak dry with paper towels and season with 1 tsp kosher salt, 1/2 tsp black pepper, and drizzle Worcestershire sauce over it. Toss to coat and set aside.

Wash and thinly slice the green pepper, mushrooms, and onion. Mince the garlic.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs vegetable oil and 1 tbs butter. When butter foams, add the sliced onions and green peppers in a single layer. Cook, stirring occasionally, until softened and beginning to caramelize, about 5–7 minutes.

Add the sliced mushrooms and continue to cook another 4–5 minutes until mushrooms release their juices and brown. Add the minced garlic and dried oregano (if using) and cook 30–60 seconds until fragrant. Remove vegetables to a plate and keep warm.

Increase heat to high and add a small drizzle of oil to the same pan if needed. Add the seasoned, thinly sliced steak in a single layer (work in batches if necessary to avoid crowding). Let sear undisturbed 45–60 seconds, then toss and spread again to get good browning; total cook time for thin slices should be 2–3 minutes until just browned but still juicy.

Return the cooked peppers, onions, and mushrooms to the pan with the steak and toss to combine for 30 seconds to 1 minute to meld flavors. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Preheat broiler or set oven to high with rack about 6 inches from heat source. Spread 1/2 tbs butter on cut sides of each French roll and toast on a skillet or under broiler until lightly golden (about 1–2 minutes).

Portion the steak-and-vegetable mixture evenly onto the bottom halves of the rolls.

Top each portion with 2 provolone slices, overlapping if needed. Place assembled sandwiches on a baking sheet and broil for 1–2 minutes, watching closely, until cheese is fully melted and slightly bubbling.

If using, spread mayonnaise or aioli on the top roll and a dash of hot sauce. Close sandwiches and serve immediately while hot.

Optional: serve with pickles, fries, or chips.