Classic Cheesesteak Recipe

Slice and portion meat

If your beef is not pre-sliced, partially freeze a 1-lb piece of ribeye or top round for 20–30 minutes until firm but not rock solid, then slice as thinly as possible against the grain into 1/16–1/8 inch slices. Toss slices with kosher salt, black pepper, and garlic powder; set aside on a plate.

Prepare vegetables and rolls

Peel and thinly slice the onion into rings or half-moons. Core, seed and thinly slice the green pepper if using. Split the hoagie rolls lengthwise, keeping one side hinged; if you prefer toasted rolls, set aside to toast later. Measure out cheeses and condiments.

Heat a large skillet or cast-iron griddle over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon butter. When shimmering, add the sliced onions and peppers. Season lightly with a pinch of salt and cook, stirring occasionally, until the onions are soft and begin to caramelize, about 8–12 minutes. Spread them out so they brown rather than steam. Remove vegetables to a plate and keep warm.

Return the skillet to medium-high heat. Add a drizzle of oil if pan looks dry. Add half the thinly sliced beef in an even layer (do not overcrowd). Let sear undisturbed for 30–45 seconds to get some browning, then use a spatula to press and chop the meat into smaller pieces while tossing briefly. Cook until mostly browned but still moist, about 1–2 minutes. Transfer cooked portion to the plate with vegetables and repeat with remaining beef.

After all beef is cooked, combine meat and vegetables in the skillet in an even layer. Reduce heat to low. Divide mixture into four equal mounds for assembly.

Place two provolone slices over each mound of beef and vegetables. Cover the skillet with a lid or a large sheet pan to trap steam and let cheese melt, about 1–2 minutes. If using American cheese, place one slice first and cover similarly until melted.

For toasted rolls: while the cheese is melting, place rolls cut-side down on another heated skillet or under a broiler for 30–60 seconds until lightly toasted.

Using a spatula, scoop each cheesy beef mound into a hoagie roll. If desired, spread mayonnaise on the roll before adding the filling and drizzle hot sauce or steak sauce to taste. Serve immediately while hot.