Philly Cheese Steak Recipe

Prepare steak

If not already thinly sliced or chopped, partially freeze the ribeye for 20–30 minutes to firm it, then slice very thin against the grain or coarsely chop into bite-size pieces. Pat dry with paper towels so it browns well.

Slice the onion thinly. If using, core and thinly slice the green bell pepper. Mince the garlic. Have cheese slices and rolls ready.

Caramelize onions (and peppers)

Heat 1 tablespoon vegetable oil and 1/2 tablespoon butter in a large heavy skillet or cast-iron pan over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until softened and golden, about 8–12 minutes. If using peppers, add them after 4–5 minutes so they soften but still retain some texture. Stir in the minced garlic during the last 1 minute of cooking. Transfer vegetables to a bowl and keep warm.

Sear and break up the steak

Increase heat to medium-high and add the remaining 1 tablespoon oil to the same skillet. When the oil is shimmering, add the prepared ribeye in a single layer (work in batches if needed to avoid steaming). Season with the kosher salt and black pepper. Let the meat sear for 1–2 minutes, then use a spatula to chop and toss the meat so it cooks evenly. Continue cooking and breaking up any larger pieces until the steak is browned and cooked through, about 4–6 minutes total depending on thickness.

Finish with aromatics

Reduce heat to medium, stir the cooked onions and peppers back into the pan with the steak. Add the Worcestershire sauce (if using) and stir to combine. Taste and adjust seasoning.

Combine with cheese

Evenly distribute the steak-vegetable mixture into four portions in the skillet. Top each portion with two slices of American cheese, allowing them to overlap. Cover the skillet with a lid for 1–2 minutes, or place a sheet pan over the skillet, until the cheese is melted and gooey.

Toast rolls (optional)

While cheese melts, split the hoagie rolls and butter the cut sides. Toast them face-down in a separate skillet over medium heat until golden, about 1–2 minutes.

Using a spatula, scoop each cheesy steak portion into a toasted roll. Serve immediately.