Philly Cheesesteaks Recipe

Freeze and slice steak

Place the ribeye in the freezer for 20–30 minutes until slightly firm but not frozen solid. Using a sharp knife, slice the steak across the grain as thinly as possible (about 1/16"–1/8").

Combine Worcestershire sauce, soy sauce, cornstarch, black pepper, and kosher salt in a bowl. Add the thinly sliced steak and toss until evenly coated. Let sit at room temperature for 10 minutes while you prepare vegetables.

Heat a large cast-iron skillet or heavy skillet over high heat until very hot (2–3 minutes). Add half of the marinated beef in a single layer. Let sear undisturbed for 30–45 seconds, then use a spatula to break it up and spread it out to cook evenly. Cook for about 1–2 minutes until just browned but still tender. Remove to a plate and repeat with remaining beef. Do not overcook—thin slices cook very fast.

Thinly slice the onion and bell pepper into long strips. If using, slice mushrooms thinly as well.

Wipe out the skillet if it has excessive burnt bits, leaving behind a thin film of fond. Add 1 tablespoon vegetable oil and return to medium-high heat. Add onions and peppers and sauté, stirring occasionally, until softened and edges begin to brown, 6–8 minutes. Add mushrooms in the last 3 minutes if using. Season with the 1/4 tsp salt and 1/4 tsp black pepper.

Push the cooked vegetables to one side of the skillet (or remove to the plate with the beef) and return the cooked beef to the pan to reheat briefly and join with the vegetables for 30–60 seconds, stirring to combine flavors.

Split the hoagie rolls but keep them attached if desired. Spread a little butter on the cut sides if toasting. Warm a separate clean skillet or use a griddle over medium heat and toast the rolls, buttered side down, until lightly golden, about 1–2 minutes.

Divide the beef and vegetable mixture evenly among the 4 rolls. Arrange 1–2 slices of provolone over the hot filling in each roll (use 1 slice per sandwich for lighter coverage, 2 slices for very cheesy). Cover the skillet briefly with a lid or tent with foil for 30–60 seconds to melt the cheese, or return the assembled sandwiches to the warm skillet cut-side up for the cheese to melt.

If using hot sauce, drizzle lightly over the filling before closing the roll. Serve immediately.

Taste and adjust seasoning if needed. Slice sandwiches in half if desired and serve hot.