Jawn Cheesesteak Recipe

Prep steak

If not already thin-sliced, briefly partially freeze the ribeye for 20–30 minutes to firm it, then slice across the grain as thinly as possible (aim for paper-thin).

In a medium bowl combine soy sauce, Worcestershire sauce, olive oil, cornstarch, black pepper, garlic powder, and kosher salt. Stir until cornstarch is dissolved.

Add the sliced steak to the marinade and toss to coat thoroughly. Let rest at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When butter is melted and the pan is hot, add the sliced onions and bell peppers.

Cook, stirring occasionally, until the onions are deeply softened and beginning to caramelize and the peppers are tender, 8–12 minutes. If using mushrooms, add them after 4 minutes so they brown without steaming.

Season vegetables with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Transfer the vegetables to a plate and set aside. Wipe out pan if it has excess fond, leaving a thin coating for flavor.

Return the pan to high heat and add a light drizzle of oil if needed. Add the marinated steak in an even layer (work in batches if necessary to avoid overcrowding).

Sear the steak, stirring and breaking it apart with a spatula, until just cooked through and beginning to brown, about 2–4 minutes per batch. Because the slices are thin, cooking is quick—avoid overcooking to keep the meat tender.

When the steak is nearly done, return the cooked vegetables to the pan and toss with the steak to combine and reheat, 1–2 minutes.

Preheat broiler or set oven to 400°F (200°C) for toasting rolls. Split hoagie rolls and spread a thin layer of the 2 tablespoons butter on the cut sides.

Place rolls under the broiler or in the oven, cut side up, until lightly toasted and golden, about 1–3 minutes—watch closely to avoid burning.

Divide the steak-and-vegetable mixture evenly among the toasted rolls. For provolone: place 2 slices on each sandwich and allow the residual heat to melt them, or briefly return assembled sandwiches to the oven/broiler for 30–60 seconds to melt cheese.

For Cheez Whiz style: warm Cheez Whiz gently in a small saucepan or microwave until pourable, then drizzle or spread over the steak in each roll instead of provolone.

Top each sandwich with pickled cherry peppers or hot pepper rings if using and sprinkle with chopped parsley for color.

Serve immediately while hot. Provide extra hot sauce or ketchup on the side if desired.