Cheesesteak Grinder Recipe

Prepare the steak

If not pre-sliced, partially freeze the steak for 20–30 minutes to firm it, then slice as thinly as possible across the grain. Season the slices with kosher salt, black pepper, and Worcestershire sauce; toss briefly to coat.

Cook onions and peppers

Heat a large skillet or griddle over medium heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. Once the butter melts and begins to foam, add the sliced onion and bell pepper. Cook, stirring occasionally, until softened and starting to caramelize, about 8–10 minutes. Add the minced garlic for the last 1 minute, stir, then transfer the vegetables to a plate and keep warm.

Cook steak

Increase heat to medium-high and add the remaining 1 tablespoon vegetable oil to the hot pan. Add the seasoned thin steak in an even layer (work in two batches if necessary to avoid crowding). Let the edges brown for 30–60 seconds, then use a spatula to flip and press down, cooking until just browned and cooked through, about 2–3 minutes total per batch. Break up any large clumps with the spatula. Return the cooked onions and peppers to the pan and fold together with the steak to combine and reheat for 30 seconds.

Slice the rolls lengthwise, leaving one side hinged if desired. If you like your roll toasted, butter the cut faces lightly and toast them on a separate skillet or under a broiler until golden (1–2 minutes).

Divide the steak and vegetable mixture evenly between the two rolls, piling it into the bottom halves.

Top each piled steak with two slices of provolone (or one provolone + one American). Cover the pan with a lid or tent with foil and place the filled rolls in the skillet or under a broiler for 30–60 seconds until the cheese melts. Alternatively, place the assembled sandwiches on a baking sheet and broil for 1–2 minutes, watching closely.

Remove the sandwiches from heat. If using, spread mayonnaise on the top half of each roll and drizzle hot pepper vinegar or hot sauce to taste.

Close the sandwiches, slice in half if desired, and serve immediately while hot.