Philly Cheese Steak Sandwich Platter Recipe

Prepare the steak

Pat the thinly sliced steak dry with paper towels. In a large bowl, combine the steak with kosher salt (2 tsp), black pepper (1 tsp), garlic powder (1 tsp) and Worcestershire sauce (2 tbsp). Toss quickly to coat evenly. Let rest at room temperature while you prepare the onions (10–15 minutes).

Caramelize the onions

Heat 1 tablespoon vegetable oil and 1 tablespoon unsalted butter in a large heavy skillet or griddle over medium heat. Add the thinly sliced onions (3 cups), sprinkle with 1 tsp salt and 1 tsp pepper. Cook, stirring every few minutes, until onions are soft and golden brown, about 20–25 minutes. If they begin to stick, reduce heat and add a splash of water. When caramelized, transfer onions to a bowl and keep warm.

Cook the steak

Increase heat to medium-high and add remaining 1 tablespoon oil to the same skillet (or use a clean large griddle set to 400°F / high). Add the seasoned steak in an even layer (work in two batches if necessary to avoid overcrowding). Spread the steak thinly with a spatula and let sear undisturbed for 45–60 seconds, then use the spatula to chop and flip pieces until all are browned and cooked through, about 3–4 minutes total per batch. Return all cooked steak to the pan, mix with the caramelized onions, and adjust seasoning if needed.

Assemble with cheese

Divide the steak-and-onion mixture into six equal portions in the skillet or on a sheet pan. Top each portion with two slices of provolone (and one slice of American cheese if using). Cover the skillet with a lid or a large sheet pan for 1–2 minutes to allow the cheese to melt thoroughly. Alternatively, place under a broiler for 30–60 seconds until melted—watch closely to prevent burning.

Toast the rolls and finish sandwiches

While cheese is melting, spread softened butter (3 tbsp) on the cut sides of the French rolls and toast cut-side down in a separate skillet or on a griddle over medium heat until golden, about 1–2 minutes. Open each toasted roll, spoon a cheesy steak-and-onion portion into each roll, garnish with chopped parsley if desired, and serve immediately with pickles or banana peppers on the side.

To prepare a platter for serving 6: arrange sandwiches on a large platter, cut each sandwich in half on the diagonal if desired. Keep warm in a low oven (200°F / 95°C) covered loosely with foil for up to 20–30 minutes. If serving to a crowd, set the steak-and-onion mixture in a shallow hotel pan over a steam table or chafing dish and place rolls alongside so guests can assemble fresh sandwiches.