Philly Cheesesteak Recipe

Prep steak

Freeze the ribeye for 20–30 minutes until slightly firm (this makes thin slicing easier). Using a sharp knife, slice across the grain into very thin strips about 1/8" thick. If slices are too large, cut them into bite-sized strips.

Place the sliced steak in a bowl. Add 1 tablespoon olive oil, 1 teaspoon Worcestershire sauce, 3 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Toss until evenly coated. Let rest 10 minutes while you prepare vegetables.

Heat a large skillet or cast-iron pan over high heat until very hot (a drop of water should sizzle and evaporate). Add half of the steak in a single layer (don’t overcrowd). Sear without moving for 30–45 seconds to develop color, then stir/flip and continue cooking for another 30–45 seconds until browned but still tender. Remove to a plate and repeat with remaining steak. Return all cooked steak to the pan to stay warm.

In a separate large skillet or the same pan wiped clean, melt 1 tablespoon butter over medium heat. Add the thinly sliced onion (about 1 cup) and cook, stirring occasionally, until softened and beginning to caramelize, 8–10 minutes.

Add 1/2 cup thinly sliced green bell pepper and 3/4 cup sliced mushrooms (if using) to the onions. Continue to cook until peppers are tender and mushrooms have released their moisture and browned, about 4–6 minutes. Season vegetables lightly with a pinch of salt and pepper.

Push the vegetables to one side of the pan. Add the warmed steak to the pan with the vegetables and mix to combine for 1–2 minutes to let flavors marry.

Split the hoagie rolls lengthwise, leaving a hinge if you like. If desired, lightly toast the interior of the rolls under a broiler or in a skillet for 1–2 minutes until just golden.

With the steak and vegetable mixture still in the pan and spread into two equal portions, place 2 provolone slices over each portion (or 1 provolone + 1 American slice per portion for extra creaminess). Reduce heat to low, cover the pan with a lid for 1–2 minutes until the cheese has melted over the meat and veggies.

Using a spatula, transfer each cheesy steak and vegetable pile into a hoagie roll, tucking filling inside so cheese is over the top. If you like, spread mayonnaise on the roll before adding filling and drizzle hot sauce or ketchup to taste.

Serve immediately while hot. Optional: wrap the sandwich in foil and press lightly for a minute to meld the sandwich for easier eating. Accompany with fries, chips, or a pickle.