Philly Cheesesteak Sandwich Recipe

Prepare steak

If your steak isn't already thinly sliced, freeze the steak for 30–45 minutes to firm it, then slice across the grain as thin as possible (about 1/8"). Toss sliced steak with 1 tsp salt and 1/2 tsp black pepper and 1 tsp Worcestershire sauce; set aside.

Slice vegetables

Core and seed the bell peppers and cut into thin strips (aim for 1/4" wide). Peel the onion and slice into thin half-moons about 1/8–1/4" thick. Keep peppers and onions together for sautéing.

Sauté peppers & onions

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When shimmering, add the sliced onions and peppers. Cook, stirring occasionally, until softened and slightly caramelized, about 7–9 minutes. Season with a pinch of salt and a few grinds of black pepper. Push vegetables to the sides of the pan.

Cook the steak

Increase heat to high. Add the seasoned steak in a single layer to the center of the pan (work in batches if necessary). Let steak sear undisturbed 30–45 seconds, then toss and spread to cook through — total cooking time about 2–3 minutes until no longer pink. Stir together with the peppers and onions. Taste and adjust seasoning with a pinch more salt if needed.

Steam with cheese

Lower heat to medium. Distribute the cooked meat and vegetables evenly into two portions in the pan. Lay 2 slices of provolone over each portion. Cover the skillet with a lid or a large metal bowl for 1–2 minutes to melt the cheese. Alternately, transfer contents to a sheet tray, top with cheese and briefly broil to melt.

Prepare rolls

While cheese melts, split hoagie rolls lengthwise but not all the way through. Lightly toast cut sides on a separate skillet or under broiler 1–2 minutes until just golden.

Assemble sandwiches

Spread 1 tablespoon mayonnaise mixed with 1 teaspoon BBQ sauce and 1/2 teaspoon hot sauce (adjust to taste) on the inside of each roll (divide evenly). Use a spatula to scoop each cheese-covered steak-and-pepper portion into a roll. Add optional pickled pepper slices if using. Serve immediately.

Make the quick sandwich spread by stirring together 2 tablespoons mayonnaise, 1 tablespoon BBQ sauce and 1 teaspoon hot sauce until smooth. Taste and adjust hot sauce or BBQ to preference. Use all on two sandwiches (about 1 tablespoon spread per sandwich).