Cheese Steak Recipe
Make Cheese Steak Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef
Vegetables
Assembly
Seasoning & Finish
Method
Beef
- 1
Prepare steak
If not pre-sliced, partially freeze the ribeye for 20–30 minutes until firm, then slice thinly across the grain into roughly 1/16–1/8 inch strips. Place sliced beef in a bowl and season with 1 tsp kosher salt and 1/2 tsp black pepper; toss to coat.
- 2
Cook steak
Heat 1 tablespoon vegetable oil in a large heavy skillet or griddle over medium-high heat until shimmering. Spread the sliced steak in an even layer (work in two batches if necessary to avoid overcrowding). Sear, undisturbed, 1 minute to develop color, then stir and cook until just browned and no longer pink, about 2–3 minutes total. Push cooked beef to the side of the pan or transfer to a plate; keep warm.
- 3
Vegetables
- 4
Caramelize onions & peppers
While cooking the beef (or beforehand), melt 1 tablespoon unsalted butter in a separate large skillet over medium heat. Add 1 cup thinly sliced yellow onion and 1/2 cup thinly sliced green bell pepper. Cook, stirring occasionally, until the onions are soft and golden and peppers are tender, about 8–10 minutes. Season lightly with a pinch of salt.
- 5
Assembly
- 6
Prepare rolls
Split 4 hoagie rolls lengthwise, leaving a hinge if desired. Lightly toast cut sides in a 350°F (175°C) oven or on a skillet until just golden, about 3–4 minutes. If using mayonnaise, spread about 1/2 tablespoon on each roll interior.
- 7
- 8
Melt cheese
Divide the beef-and-vegetable mixture evenly among the 4 rolls, piling it into the pockets. Top each portion with two slices of provolone or American cheese. To melt the cheese, cover the skillet with a lid for 1–2 minutes over low heat until cheese is melted, or place assembled sandwiches briefly under a broiler until cheese bubbles and softens (watch closely to avoid burning).
- 9
Serve
Close the rolls and press gently. Serve immediately while hot.