Philly Cheese Steak Recipe

Slice the steak

Freeze the ribeye for 20–30 minutes until just firm to make slicing easier. Using a sharp knife, slice the steak very thinly across the grain into strips about 1/8–1/4 inch thick. Set slices aside.

Marinate

In a bowl combine 1 tbs olive oil, 1 tsp soy sauce, 1 tsp Worcestershire sauce, 1/2 tsp black pepper and 1/4 tsp salt. Add the sliced steak and toss to coat. Let sit at room temperature for 10–15 minutes while you prepare vegetables (or refrigerate up to 1 hour).

Cook the steak

Heat a large heavy skillet or cast-iron pan over high heat until very hot (about 2–3 minutes). Add the marinated steak in an even layer (work in two batches if necessary to avoid crowding). Sear without moving for 30–45 seconds, then stir and spread again. Cook until just browned and no longer pink, about 1–2 minutes total per batch. Remove cooked steak to a plate and keep warm.

Slice vegetables

While steak marinates, thinly slice the onion and green bell pepper into long strips. If using mushrooms, slice them thinly as well.

Sauté vegetables

Wipe the skillet if it has burned bits, then return to medium-high heat. Add 1 tbs vegetable oil and 1 tbs unsalted butter. When butter melts, add the onions and bell pepper. Sauté, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add mushrooms partway through if using and cook until they release moisture and brown. Season with 1/2 tsp salt and 1/4 tsp black pepper. Push vegetables to the side or transfer to a bowl if the pan is crowded.

Combine with steak

Return the cooked steak to the skillet with the vegetables, increase heat to medium-high, and toss together for 30–60 seconds to marry flavors and reheat the beef.

Prepare rolls

Preheat the broiler or set the oven to 425°F (220°C) if you prefer to toast that way. Split the hoagie rolls lengthwise without cutting all the way through. Lightly butter the cut sides with softened butter.

Toast rolls

Place the rolls cut-side up under the broiler or in the oven for 1–2 minutes until just golden — watch carefully to prevent burning. Remove from oven.

Portion steak and cheese

Divide the steak and vegetable mixture evenly among the 4 rolls, placing the filling on the bottom half of each roll. Top each portion with 2 slices of provolone (or 1 provolone + 1 American if using).

Melt cheese

Return the assembled open sandwiches to the oven or under the broiler for 30–60 seconds until the cheese is melted and bubbling. Alternatively, place a lid or large inverted pan over the skillet with sandwiches to melt cheese if heating on the stovetop.

Close sandwiches, add optional hot sauce or pickles to taste, and serve immediately while hot.