Philly Cheesesteak Recipe

Prepare steak

If not already thinly sliced, freeze the ribeye for 30–40 minutes until firm and slice across the grain as thinly as possible (aim for 1/8-inch). Place slices in a bowl.

Add soy sauce (1 tbs), Worcestershire sauce (1 tsp), olive oil (1 tbs), cornstarch (1 tsp), black pepper (1 tsp), and salt (1/2 tsp) to the steak. Toss to coat evenly. Let marinate at room temperature for 10–15 minutes while you prepare vegetables. The cornstarch helps with browning and a slight silky texture.

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon butter. When it foams, add the thinly sliced onion (1 medium) and bell pepper (1 medium). Cook, stirring occasionally, until softened and starting to caramelize, about 8–10 minutes.

If using mushrooms (1 cup), add them after 4–5 minutes so they have time to brown. Season the vegetables with 1/2 tsp salt and 1/2 tsp black pepper. Stir and cook until vegetables are soft and golden, then transfer to a bowl and set aside.

Wipe or dry the skillet if needed and return to high heat. Add 1 tbs vegetable oil. When the oil is shimmering and almost smoking, add the marinated steak in a single layer—work in two batches if your pan isn’t large enough. Avoid overcrowding to ensure a good sear.

Let the meat sear without moving for 30–45 seconds, then toss and spread again. Continue cooking and stirring for about 2–3 minutes until browned but still tender. Remove from heat.

Return the cooked vegetables to the skillet with the steak and toss to combine, warming everything together for 30–60 seconds.

Reduce heat to low. Divide the steak-vegetable mixture into four equal portions in the skillet. Top each portion with two slices of provolone (2 slices per sandwich) or about 3 tablespoons each of warmed Cheez-Whiz if using the alternative.

Cover the skillet with a lid or foil for 1–2 minutes to steam and melt the cheese thoroughly. The provolone should drape over the meat; Cheez-Whiz will become gooey.

While cheese melts, split the hoagie rolls (4) and toast lightly either in a 375°F oven for 4–6 minutes or on a separate pan with 1 tbs butter until just golden.

Using a spatula, scoop each cheesy steak portion into a toasted roll. Sprinkle with chopped parsley (optional 1 tsp) for color. Serve immediately.