Og Cheesesteak Recipe

Prep the steak

If your ribeye is not already thinly sliced, freeze the steak for 20–30 minutes until slightly firm then slice across the grain as thinly as possible (aim for 1/8" or thinner). Place sliced beef in a bowl and season with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder; toss to coat evenly.

Cook the steak

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat. Add half of the seasoned steak in an even layer (don't overcrowd). Let sear untouched for 30–45 seconds to develop color, then use a spatula to press and spread the meat, stirring and flipping until browned but still tender, about 1–2 minutes total. Transfer cooked portion to a plate and repeat with remaining steak. Keep warm.

Slice onions and peppers

While steak cooks, halve the onion and thinly slice into half-moons about 1/8" thick. If using bell pepper, core and thinly slice into strips.

Caramelize onions and peppers

Wipe the same skillet if heavily stuck, then add 1 tbsp butter over medium heat. Add sliced onions and peppers and a pinch of salt. Cook, stirring occasionally, until the onions are soft and beginning to caramelize, about 8–12 minutes. Push veggies to the side of the pan.

Combine with steak

Return the cooked steak to the skillet with the onions and peppers and toss to combine, warming everything together for 30–60 seconds.

Prepare rolls

Split the hoagie rolls without cutting all the way through. Brush the cut sides lightly with the 2 tbsp softened butter.

Toast rolls

Place rolls, buttered side down, on a clean skillet or griddle over medium heat. Toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

Melt cheese over meat

Turn heat to low. Divide the steak-and-veggie mixture into 4 portions in the skillet, mound each portion slightly, then top each mound with two slices of provolone (and 1 American slice if using). Cover the skillet with a lid for 30–60 seconds to allow the cheese to melt and drape over the meat.

Assemble sandwiches

Open each toasted roll and spread about 1 tablespoon of mayonnaise on the bottom half (use remaining mayo as desired). If you like a touch of heat, stir 1 tsp hot sauce into the mayo before spreading. Use a spatula to lift a cheesy steak portion and deposit it into each roll, dividing filling evenly.

Serve

Close sandwiches and serve immediately while hot. Offer extra hot sauce or pickles on the side.