Philly Cheesesteak Recipe

Place thinly sliced steak in a medium bowl. Add soy sauce, Worcestershire sauce, olive oil, minced garlic, black pepper and cornstarch. Toss thoroughly to coat. Let marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. Cornstarch helps the meat brown and hold juices.

Heat a large heavy skillet or cast-iron pan over high heat until very hot (a drop of water should sizzle and evaporate). Add a small drizzle of oil if pan is dry.

Add the marinated steak in a single layer (work in two batches if needed to avoid steaming). Sear without moving for 30–45 seconds, then stir and break apart with a spatula. Cook until just cooked through and browned, about 1–2 minutes total per batch. Transfer cooked steak to a plate and keep warm.

While steak rests, wipe the skillet and return to medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When butter foams, add sliced onions and peppers in an even layer.

Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp sugar (if using). Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 7–10 minutes. Reduce heat to medium if they brown too quickly. Remove from pan and keep warm.

In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, hot sauce, apple cider vinegar, garlic powder, onion powder and black pepper until smooth. Taste and adjust seasoning — add more hot sauce for heat or vinegar for tang. Refrigerate until assembly.

Split hoagie rolls and spread the cut sides lightly with the reserved 1 tbsp butter. Toast rolls cut-side down in a clean skillet over medium heat until golden and slightly crisp, about 2 minutes.

Return the cooked steak to the skillet with the peppers and onions and toss briefly to rewarm and combine, about 30 seconds to 1 minute.

Portion the steak and pepper-onion mixture evenly into the toasted rolls. Top each portion with 2 slices of provolone. If you want the cheese melted, place filled sandwiches under a broiler for 1–2 minutes or cover the skillet briefly with a lid so steam melts the cheese.

Drizzle or spread house sauce inside each sandwich to taste. Garnish with chopped parsley if desired. Serve immediately.