Cheesesteak Recipe

Prep the steak

If the steak is not already very thin, place it in the freezer for 20–30 minutes to firm slightly (this makes thin slicing easier). Using a very sharp knife, slice the steak across the grain into very thin strips (about 2–3 mm thick). If you prefer, ask the butcher to slice it thinly. Transfer slices to a bowl.

Season the steak

Add Worcestershire sauce, black pepper and 0.75 tsp salt to the sliced steak and toss briefly to coat. Set aside while you cook the vegetables (this gives the flavors a chance to start to penetrate).

Cook the steak

Heat 1 tablespoon vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat until shimmering. Add half of the seasoned steak in an even layer and let it sear undisturbed for 30–45 seconds, then stir and spread out again; cook 1–2 minutes more until just cooked through. Remove to a plate and repeat with remaining 1 tablespoon oil and remaining steak. Meat should be browned but not overcooked. Keep cooked steak warm; you will combine it with vegetables for final assembly.

Slice the vegetables

While the steak chills slightly, thinly slice the onions, bell pepper (if using), and mushrooms (if using).

Caramelize onions and cook veggies

In the same skillet (wipe out if there are heavy browned bits), melt 1 tablespoon butter over medium heat. Add the sliced onions and 0.5 tsp salt and cook, stirring occasionally, for 8–12 minutes until softened and beginning to caramelize. Add the bell pepper and mushrooms and continue to cook 4–6 minutes until vegetables are tender and lightly browned. Sprinkle garlic powder and a pinch of black pepper, stir to combine. If the pan becomes dry, add up to 1 teaspoon water to deglaze and prevent burning.

Combine steak with vegetables

Return the cooked steak to the skillet with the vegetables and toss together over medium heat for 1–2 minutes to marry flavors. Taste and adjust seasoning with a little extra salt or Worcestershire sauce if desired.

Prepare rolls

Split the hoagie rolls lengthwise but keep them hinged (don’t slice completely in half). Lightly butter the inside faces with the remaining 1 tablespoon butter. Toast the rolls in a clean skillet or under a broiler for 1–2 minutes until golden and crisped — this helps prevent sogginess from the filling.

Cheese options

If using provolone: arrange 2 slices of provolone on top of the hot steak-and-vegetable mixture in the skillet and let them melt for 30–60 seconds. Alternatively, if using Cheez Whiz: warm the Cheez Whiz gently in a small saucepan or in the microwave for 20–30 seconds until pourable.

Assemble sandwiches

Spoon an equal portion of the steak-and-vegetable mixture into each toasted roll. If you melted provolone directly on the meat, use a spatula to transfer the cheesy meat into the roll so the cheese stays melted. If using Cheez Whiz, drizzle or spoon the warm Cheez Whiz over the meat in each roll. Close sandwiches and press slightly.

Slice each sandwich in half if desired and serve immediately while hot. Provide optional condiments (hot sauce, pickles, or extra Worcestershire) at the table. Leftover steak can be refrigerated in an airtight container for up to 3 days.