Name: Palmer Alehouses Philly Cheese Steak Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ribeye steak, thinly sliced; 2 tbs Worcestershire sauce; 1 tbs soy sauce; 1 tsp cornstarch; 1 tsp black pepper; 0.5 tsp kosher salt; 1 cup yellow onion, thinly sliced; 0.5 cup green bell pepper, thinly sliced; 0.5 cup red bell pepper, thinly sliced; 1 tsp garlic, minced; 2 tbs olive oil or vegetable oil; 1 tbs butter; 0.5 tsp salt; 0.25 tsp black pepper; 2 each hoagie rolls (6–8 inch); 1.5 cups shredded or sliced mozzarella; 1 tbs butter (for toasting rolls); 2 each optional: provolone or American cheese slices

Method

Beef and Marinade

Prep and Marinate Steak

Place the thinly sliced ribeye in a medium bowl. Add Worcestershire sauce, soy sauce, cornstarch, kosher salt, and black pepper. Toss to coat evenly and let marinate for 10–15 minutes while you prepare vegetables. The cornstarch helps the meat brown and hold moisture.

If steaks were not pre-sliced, partially freeze a whole steak for 30–40 minutes to firm it, then slice across the grain as thinly as possible (about 1/8 inch).

Vegetables

Sauté Onions and Peppers

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter. When butter foams, add the sliced onions and peppers in an even layer. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes. Add minced garlic during the last 1 minute and stir until fragrant. Transfer vegetables to a bowl and keep warm.

Cook Beef

Sear the Steak

Wipe the skillet clean and return to high heat. Add the remaining 1 tablespoon oil and let it get very hot but not smoking. Add the marinated steak in a single layer (work in batches if needed to avoid crowding). Spread the slices out and let them sear without moving for 30–45 seconds, then stir and flip to brown another 30–45 seconds. Continue until slices are cooked through and browned, about 2–3 minutes total per batch.

Once all beef is cooked, return all batches to the pan (or keep combined in the skillet). Mix the cooked onions and peppers back into the beef and stir to combine over medium heat for 1 minute to meld flavors.

Assembly

Toast Rolls

Butter the cut sides of the hoagie rolls. Heat a clean skillet or griddle over medium heat and place rolls butter-side down. Toast until golden, 1–2 minutes. Alternatively, place under a broiler for 1 minute, watching closely.

Melt Cheese and Fill

Pile the beef, onion and pepper mixture onto the bottom half of each toasted roll. Evenly distribute 3/4 cup (or 1–2 slices) of mozzarella per sandwich. Cover each sandwich with a lid, sheet pan, or foil and set under a broiler or back on the warm skillet with a lid for 1–2 minutes until cheese is melted and bubbly. If using additional provolone/American, place slices under the mozzarella or in place of it.

Close the sandwich and press lightly. Serve hot.