Philly Cheesesteak (hoagie) Recipe

Prepare steak (if not pre-sliced)

If your steak is not pre-sliced, place the steak in the freezer for 20–30 minutes until firm but not rock solid. Set it on a cutting board, wrap with plastic wrap if desired to keep slices clean, then slice across the grain as thinly as possible (aim for paper-thin slices).

Slice vegetables

Peel the onion and cut it in half from pole to pole, then slice into thin half-moons. If using bell pepper, core, seed, and slice into thin strips. Set aside.

Heat skillet

Place a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. Heat until butter melts and begins to foam and the pan is shimmering (about 1–2 minutes).

Cook onions and peppers

Add the sliced onions and peppers to the hot pan. Season with 1/4 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Push the vegetables to one side of the pan or remove to a bowl if your pan is crowded.

Brown the steak

Increase heat to high. Add remaining 1 tablespoon vegetable oil to the pan. Spread the thin steak slices in an even layer in the hot pan — do not overcrowd; work in batches if necessary. Let the meat sit undisturbed for 30–45 seconds to develop some color, then stir or toss frequently until just browned, about 1–2 minutes total for thin slices. Season with remaining 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, and 1 tablespoon Worcestershire sauce. Mix with the cooked onions and peppers.

Combine and melt cheese

Push the meat-and-vegetable mixture into two long mounds in the skillet (one mound per two sandwiches). Top each mound evenly with 4 slices of provolone, overlapping. Reduce heat to low, cover the pan (or tent with foil) for 1–2 minutes until cheese melts. Alternatively, slide the mixture onto the hoagie roll halves and place under a broiler for 30–60 seconds to melt the cheese.

Assemble sandwiches

Slice rolls lengthwise keeping one side attached if desired. Butter the cut sides lightly with remaining butter (optional) and lightly toast in a dry skillet or under the broiler until golden (30–60 seconds). Using a large spatula or tongs, transfer each cheesy meat mound into a hoagie roll. Add optional hot sauce or pickled jalapeños to taste. Serve immediately.

If you want a cheesesteak with Cheez Whiz style, substitute provolone with 1 cup of processed cheese sauce warmed and spooned over the meat before serving.

For best texture, slice steak very thinly across the grain and cook quickly on high heat to avoid drying out.