Philly Cheesesteak Recipe

Prep steak

If your ribeye is not already shaved, partially freeze a 1 lb ribeye for 30–45 minutes and thinly slice across the grain. Toss the shaved ribeye with 1 tsp kosher salt and 1/2 tsp black pepper; set aside.

Heat a large heavy skillet or griddle over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat.

Add the shaved ribeye in an even layer (you may need to cook in two batches to avoid steaming). Let it sear undisturbed for 30–45 seconds to develop color, then use a spatula to break and spread the meat. Cook, stirring and pressing, until mostly browned but still juicy, about 2–3 minutes total per batch.

Transfer cooked meat to a warm plate and tent with foil while you finish peppers/onions and sauce.

Slice the yellow onion into 1/4-inch half-moons. Core and seed the bell peppers, then slice into 1/4-inch strips.

Heat a large skillet over medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. When the butter is foaming, add the sliced onions and peppers in an even layer.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until vegetables are softened and beginning to caramelize, about 8–10 minutes. Reduce heat if they brown too quickly. Remove from pan and keep warm.

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons all-purpose flour and cook for 1–2 minutes until lightly golden and fragrant (this is a roux).

Gradually whisk in 1 cup whole milk and 1/4 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking until thickened, about 2–3 minutes.

Lower heat to low and add 1 1/2 cups shredded provolone and 1/2 cup American cheese a handful at a time, stirring constantly until melted and smooth.

Stir in 1 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/2 teaspoon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep sauce warm on the lowest setting and stir occasionally; if it becomes too thick, whisk in 1–2 tablespoons milk to loosen.

Preheat oven broiler or a skillet for toasting. Split the hoagie rolls but keep a hinge if you prefer. Lightly butter the cut sides with 2 tablespoons softened butter.

Toast the rolls, cut-side up, under the broiler for 1–2 minutes or in a hot skillet until golden and crisp. Watch carefully to avoid burning.

Return the cooked ribeye to the skillet used for searing and reheat briefly over medium heat. Add the sautéed peppers and onions and toss to combine for 30–45 seconds so flavors mingle.

Spoon a generous amount of house cheese sauce over the meat and vegetable mixture in the pan and toss once to coat. Alternatively, you can drizzle cheese sauce into each roll after filling.

Divide the meat, peppers and onions among the 4 toasted hoagie rolls. Drizzle or ladle additional cheese sauce over each sandwich. If desired, top with sliced pickled hot cherry peppers.

Serve immediately while piping hot.