Cheese Steak Recipe
Recipe information
Make Cheese Steak in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
John’s Ultimate Cheesesteak
John’s Ultimate Cheesesteak
1. Prepare the steak
Freeze the ribeye for 20–30 minutes until just firm (this makes thin slicing easier). Using a sharp knife, slice the steak very thin across the grain into roughly 1/8-inch slices. Season the slices with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss to coat evenly.
2. Prepare the vegetables
Peel and thinly slice the yellow onion into half-moons. Core, seed and thinly slice half a green bell pepper. Clean and slice mushrooms if using. Mince 1 clove of garlic. Set vegetables aside.
3. Cook the vegetables
Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter. Once butter foams, add the onions and bell pepper. Cook, stirring occasionally, for 6–8 minutes until softened and starting to caramelize. Add mushrooms and cook 3–4 minutes more until tender. Stir in the minced garlic and cook 30 seconds until fragrant. Season vegetables with a pinch of salt and remove them to a bowl, leaving pan juices in the skillet.
4. Cook the steak
Increase heat to high and add the remaining 1 tablespoon vegetable oil to the hot skillet. Working quickly in a single layer (you may need to do this in two batches if your pan is small), add the seasoned steak slices. Spread them into an even layer and let sear without moving for 45–60 seconds to develop color, then flip or stir to finish cooking another 30–60 seconds until just cooked through. Drizzle each batch with 1/2 tsp Worcestershire sauce and 1 tablespoon beef broth while cooking to add flavor and prevent drying. Remove cooked steak to the bowl with vegetables, combine lightly.
5. Toast the rolls and assemble
Split the hoagie rolls but do not cut all the way through if preferred. Lightly butter the inside (optional) and place cut-side down on the hot skillet or griddle over medium heat for 30–60 seconds until lightly toasted. Return the steak and vegetable mixture to the skillet in an even layer. Reduce heat to low, place 3 slices of provolone over each portion (or layer and fold as desired) and cover the skillet with a lid or foil for 1–2 minutes until the cheese melts.
6. Finish and serve
If desired, mix the mayonnaise with hot sauce and spread on the rolls. Using a spatula, divide the cheesy steak mixture between the two hoagie rolls, tucking the meat and veggies into the rolls. Serve immediately while hot.
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