Philly Cheesesteak Recipe

Prepare the steak

If not pre-sliced, freeze steak for 30–45 minutes until very firm; using a sharp knife, slice thinly across the grain into strips about 1/8 inch thick. Pat slices dry with paper towels.

Season

Place sliced steak in a bowl and toss with kosher salt, black pepper, and garlic powder so pieces are evenly seasoned.

Cook vegetables

Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat. Add sliced onions and cook, stirring occasionally, until they are soft and beginning to caramelize, about 8–10 minutes. Add sliced bell pepper and mushrooms (if using) and continue to cook until peppers are tender and mushrooms have released their liquid and it has mostly evaporated, about 4–6 minutes more. Push vegetables to one side of the pan.

Cook steak

Increase heat to high and add remaining 1 tablespoon oil to the empty side of the skillet. Add the seasoned steak in a single layer (work in batches if necessary to avoid crowding). Sear without moving for 30–45 seconds, then toss and spread to cook through; total cooking time per batch should be 1.5–2 minutes—just until meat is no longer pink. Mix steak with the vegetables in the pan and add Worcestershire sauce; taste and adjust seasoning if needed.

Prepare rolls

While the steak finishes, split the hoagie rolls and place them cut side up on a baking sheet. If you like, toast under a broiler or in a 375°F (190°C) oven for 2–3 minutes until lightly golden—watch closely so they don't burn.

Melt cheese

Divide the steak and vegetable mixture evenly among the rolls. If using provolone: lay two slices of provolone over the hot meat in each roll, cover the pan briefly with a lid or foil for 1 minute to help the cheese melt. If using Cheez Whiz: warm the Cheez Whiz slightly (microwave 15–20 seconds) and spoon over the meat in each roll.

Garnish each sandwich with a sprinkle of chopped parsley if desired. Serve immediately while hot.