Philly Cheesesteak Recipe

Prep steak

If steak is not already very thin, partially freeze for 20–30 minutes and then thinly slice against the grain into strips about 1/8"–1/4" thick. Pat slices dry with paper towels.

Season the sliced steak evenly with kosher salt, black pepper, and garlic powder. Toss gently to coat.

Heat a large heavy skillet or cast-iron griddle over high heat until very hot (a drop of water should sizzle aggressively). Add 1 tablespoon vegetable oil and swirl to coat.

Add the seasoned steak in an even layer. Let sear without moving for 30–45 seconds to get good browning, then use a spatula to press and spread. Cook, stirring and flipping briefly, about 2–3 minutes total until beef is just cooked through and nicely browned. Remove beef to a plate and keep warm. Reserve any pan juices.

Wipe the same skillet (or use a second skillet) and return to medium-high heat. Add butter and 1 teaspoon olive oil.

Add the thinly sliced onions and bell peppers to the pan. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Sauté, stirring often, until vegetables are softened and beginning to caramelize, about 6–8 minutes. If vegetables brown too quickly, reduce heat to medium. Taste and adjust seasoning.

Push vegetables to the side of the pan, add beef back in and toss briefly to combine and rewarm for about 30–45 seconds so flavors meld.

Heat a separate large skillet or griddle over medium. Spread 1/2 tablespoon butter on the cut side of each hoagie roll (top and bottom). Toast rolls buttered-side down until golden, about 1–2 minutes. Remove from heat and set aside.

Divide the beef and vegetable mixture into four portions directly in the skillet or on a clean sheet pan. For each portion, create a shallow well and layer 2 slices provolone (or 1 slice provolone + 1 slice American) over the beef so the cheese covers it.

Cover the pan briefly with a lid or a large metal bowl for 30–60 seconds to help the cheese melt. Alternatively, place the cheese-topped portions under a broiler for 30–45 seconds until melted.

Using a spatula, transfer each cheesy beef mixture into a toasted hoagie roll. If using Cheez Whiz, warm and spoon over the beef before placing in the roll.

Serve immediately while hot. Offer additional salt, pepper, or hot sauce at the table.