Deluxe Cheesesteak Recipe
Our regular cheesesteak but with Green Peppers, Mushrooms, and Onions!
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Ingredients
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Beef & Marinade
Vegetables
Bread & Cheese
Finishing & Optional
Method
Beef & Marinade
- 1
Prepare and marinate beef
If your steak isn't pre-sliced, partially freeze a 1 lb piece of ribeye or top round until firm (about 30–45 minutes) and slice very thin against the grain. Place the sliced beef in a bowl. Add 1 tablespoon olive oil, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss to coat evenly and set aside to rest at room temperature for 10–15 minutes while you prepare vegetables.
- 2
Cook the beef
Heat a large heavy skillet or griddle over high heat until very hot. Add a thin film of oil if needed. Working in one batch if necessary to avoid overcrowding, add the marinated beef in an even layer. Let sear undisturbed for 30–45 seconds to develop a crust, then use a spatula to chop and flip the meat, continuing to cook until just cooked through (about 2–3 minutes total). Remove beef to a plate and keep warm. There should be small browned bits on the pan—reserve them for flavoring the vegetables or sandwich.
Vegetables
- 3
Slice and prepare vegetables
While beef rests, thinly slice 1 cup onion, 1 cup green pepper, and 1 cup cremini mushrooms. Heat a separate large skillet over medium-high heat and add 1 tablespoon butter or neutral oil.
- 4
Sauté vegetables
Add the sliced onions to the hot pan and cook 3–4 minutes until they begin to soften and turn translucent. Add the green peppers and continue to cook 3–4 minutes until peppers soften. Add the mushrooms and cook another 3–4 minutes until mushrooms release their liquid and brown. Season the vegetables with 1/4 teaspoon salt and 1/4 teaspoon black pepper. If desired, scrape in the browned bits left from the beef for extra flavor. Reduce heat to low and keep vegetables warm.
Combine & Melt
- 5
- 6
Bread & Assembly
- 7
Toast rolls
While cheese is melting, split the hoagie rolls. Spread 1/2 tablespoon butter on the cut faces of each roll and toast on a skillet or griddle buttered-side down over medium heat until golden, about 1–2 minutes.
- 8