Philly Recipe

Philly Cheesesteak Sandwiches

1. 1

   Prepare the steak

   Freeze the ribeye for 20–30 minutes until slightly firm (this makes thin slicing easier). Using a sharp knife, slice the steak across the grain into very thin strips about 1/8" thick. Sprinkle the sliced steak with kosher salt and black pepper and toss to distribute evenly.

2. 2

   Cook the onions and peppers

   Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When the butter foams, add the thinly sliced onion and optional green bell pepper. Season lightly with a pinch of salt. Sauté, stirring occasionally, until the onions are softened and starting to brown, about 7–9 minutes. Add the minced garlic in the last 30 seconds, stir, then transfer the vegetables to a bowl and set aside.

3. 3

   Sear the steak

   Return the pan to high heat. Add a small drizzle of oil if the pan is dry. Spread the steak slices in an even layer and let them sear without moving for 30–45 seconds to get good browning. Stir and toss the meat, continuing to cook until just cooked through and caramelized, about 2–3 minutes total for thin strips. Add 1 teaspoon Worcestershire sauce and stir to combine. Taste and adjust seasoning with more salt/pepper if needed.

4. 4

   Combine steak and vegetables

   Return the cooked onions and peppers to the pan and mix with the steak to combine and reheat, about 30–60 seconds. Reduce heat to low. Arrange the steak-and-veg mixture into three equal mounds in the skillet (one for each sandwich).

5. 5

   Melt the cheese

   Top each mound with 2 slices of provolone. Cover the skillet with a tight-fitting lid or a sheet of foil for 1–2 minutes until the cheese melts. Alternatively, transfer the mounds to a baking sheet, top with cheese and broil briefly until melted — watch closely to avoid burning.

6. 6

   Toast and assemble rolls

   While the cheese melts, lightly toast the hoagie rolls cut-side up in a 350°F (175°C) oven for 3–5 minutes or in a dry skillet until golden. Spread about 1 tablespoon mayonnaise inside each roll (optional). Using a spatula, lift each cheesy steak mound into a roll, dividing the meat evenly among the three rolls.

7. 7

   Serve

   Serve the sandwiches immediately while hot. Provide extra hot sauce or pickled peppers at the table if desired.