Cheesesteak Classic Recipe

Freeze the ribeye for 20–30 minutes until slightly firm; this makes it easier to slice thinly. While the steak chills, slice the onion into thin half-moons, core and thinly slice the green pepper, and slice mushrooms if using. Split the hoagie rolls but keep them intact at the back hinge.

Season the thinly sliced steak with 1 tsp kosher salt and 1 tsp freshly ground black pepper; set aside on a plate.

Sauté vegetables

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When butter foams, add the sliced onion and green pepper in a single layer if possible. Cook, stirring occasionally, until onions are translucent and start to caramelize, about 6–8 minutes. Add mushrooms during the last 3–4 minutes. Season vegetables with 1 tsp salt and 1 tsp black pepper. Transfer cooked vegetables to a bowl and set aside.

Sear the steak

Return the skillet to high heat and add a light drizzle (about 1 teaspoon) of oil if pan is dry. Add the seasoned thin steak slices in a single layer (work in two batches if needed to avoid steaming). Let the meat sear without moving for 30–45 seconds to develop browning, then toss and spread to sear the other side. Continue cooking and breaking up larger pieces with a spatula until the steak is just cooked through, about 2–3 minutes total per batch.

Finish meat

Lower heat to medium-high, return any reserved steak to the pan, stir together and add 1 tsp Worcestershire sauce and 1 tsp hot sauce. Mix briefly to incorporate and remove from heat. Combine the cooked vegetables back into the pan with the steak and stir to combine.

Preheat broiler to high (or toaster oven). Place split hoagie rolls on a baking sheet, spread butter inside each roll. Toast under broiler until lightly golden, 30–60 seconds—watch closely to avoid burning.

Spoon the steak and vegetable mixture evenly into the toasted rolls, dividing between two sandwiches. Top each sandwich with 2 slices provolone (and 1 slice American if using). Return the filled sandwiches to the broiler (or close the toaster oven) and broil just until the cheese melts and bubbles, about 1–2 minutes. Alternatively, cover the pan with a lid briefly over low heat to melt cheese.

Remove sandwiches from oven, optionally add pickle slices. Serve hot immediately.