Cheesesteak Recipe

Prep and marinate

Place the thinly sliced beef in a medium bowl. Add soy sauce, Worcestershire sauce, cornstarch, freshly ground black pepper, and vegetable oil. Toss until every slice is lightly coated. Let sit at room temperature for 10 minutes while you prep vegetables. The cornstarch helps the beef brown and protects moisture.

If your beef slices are stuck together, use a fork to gently separate so they will cook quickly and evenly.

Cook onions and peppers

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon neutral oil. When shimmering, add the sliced onions and peppers. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until the onions are deeply softened and lightly caramelized, about 8–12 minutes. Add minced garlic in the last 1 minute and cook until fragrant. Transfer vegetables to a bowl and keep warm.

Quick-sear the beef

Return the same skillet to high heat until very hot. Add a thin film (about 1 teaspoon) of oil if the pan is dry. Add the marinated beef in a single layer as much as will fit without overcrowding. Let sear, undisturbed, 30–45 seconds to get some browning, then stir and spread to cook through — total cooking time for thin slices should be 1–2 minutes. If using more beef than fits, cook in two batches to preserve sear. Plate the cooked beef and repeat with remaining meat.

Once all beef is cooked, return any accumulated juices to the pan and add the cooked onions and peppers back in. Stir to combine and warm through for 30 seconds.

Toast rolls (optional)

Slice the hoagie rolls lengthwise without cutting through (butter the cut sides lightly). Place cut-side down on the hot skillet or griddle for 30–60 seconds until golden and crisp. Remove and set aside.

Combine, cheese, and melt

Divide the beef-veggie mixture between the two rolls on the bottom halves. Top each portion with two Provolone slices and two American slices (if using). To melt the cheese: cover the skillet with a large lid and place the sandwich bottoms (open-faced) on the skillet over low heat for 1–2 minutes until cheese is melted; or transfer open-faced sandwiches to a 350°F (175°C) oven for 3–5 minutes. When cheese is melted and bubbly, close the sandwiches with the top halves of the rolls.

Serve immediately, cutting each roll in half if desired.