Philly Cheese Steak Melt Recipe

Prep meat

If not pre-sliced, freeze the steak 20–30 minutes until slightly firm, then slice very thin across the grain. Place slices in a bowl and season with salt, black pepper and garlic powder; toss to coat.

Cook vegetables

Heat a large skillet or griddle over medium-high heat. Add 1/2 tablespoon of oil. When shimmering, add the sliced onion, green pepper and mushrooms (if using). Sauté 4–6 minutes, stirring occasionally, until softened and edges begin to caramelize. Transfer vegetables to a plate and set aside.

Cook steak

Add remaining 1/2 tablespoon oil to the hot skillet. Add the seasoned thinly sliced steak in a single layer (work in batches if needed). Cook 1–2 minutes without moving to sear, then stir and cook another 1–2 minutes until browned but still tender. Break meat into bite-sized pieces with a spatula.

Combine

Return the cooked vegetables to the skillet and toss briefly with the steak to combine and reheat, about 30–45 seconds. Taste and adjust seasoning if needed.

Assemble & melt

Slice the hoagie roll lengthwise but not all the way through. Butter the cut sides of the roll. Pile the steak and vegetable mixture into the roll. Top evenly with two slices of provolone. Cover the skillet with a lid (or place under a preheated broiler for 1–2 minutes) and heat just until the cheese is melted, about 1–2 minutes on the stovetop.

Serve

Transfer the sandwich to a cutting board, slice in half if desired. Serve immediately with au jus on the side for dipping if using.

In a small saucepan, combine the beef broth, soy sauce, Worcestershire sauce and beef base (if using). Bring to a gentle simmer over medium heat.

In a small bowl, whisk the cornstarch with the cold water to make a slurry. Slowly whisk the slurry into the simmering broth and continue to simmer 1–2 minutes until slightly thickened. Taste and adjust seasoning (add a pinch of salt or a few drops of soy sauce if needed). Keep warm until ready to serve alongside the sandwich for dipping.