Steak & Cheese Recipe

Prep the steak

Pat the thinly sliced sirloin dry with paper towels. If slices are thicker than ~1/8 inch, lay in a single layer and very thinly slice across the grain. Transfer to a bowl.

Season the steak evenly with kosher salt, freshly ground black pepper and garlic powder. Toss so every slice is lightly coated.

Heat a large heavy skillet or cast-iron pan over high heat until very hot (skillet should be smoking just a little). Add 1 tbs neutral oil and swirl to coat.

Add the seasoned steak in a single layer. Cook, stirring and spreading pieces so they sear evenly, about 2–3 minutes — you want quick high-heat contact to brown without overcooking. Work quickly; do not overcrowd the pan. If needed, cook in two batches.

Once most pieces are browned but still juicy (medium-rare to medium), add 1 tbs unsalted butter and toss for 15–30 seconds to gloss the steak. Transfer cooked steak to a clean bowl and keep warm.

In the same skillet (wipe out if there’s excessive burnt bits but keep fond), heat 1 tbs neutral oil over medium-high heat.

Add the sliced onion and cook, stirring occasionally, 4–5 minutes until it begins to soften and turn translucent.

Add the sliced sweet peppers and jalapeño. Sprinkle with salt and pepper. Continue to cook, stirring, 5–7 minutes more until vegetables are nicely softened and edges are slightly charred. Adjust heat if they brown too quickly.

Taste and correct seasoning. Transfer peppers & onions to the bowl with the steak and fold together so the flavors marry and everything stays warm.

While the peppers are cooking (or immediately after), make the cheese sauce: in a small saucepan over medium heat, melt 1 tbs unsalted butter until foamy.

Whisk in 1 tbs flour and cook, whisking constantly, 30–45 seconds to form a roux — it should smell slightly nutty but not brown.

Gradually whisk in 240 ml (1 cup) whole milk so the mixture is smooth. Continue to whisk and bring to a gentle simmer; cook 2–3 minutes until slightly thickened.

Lower the heat to low and stir in 4 oz shredded sharp cheddar until melted and smooth. Add smoked paprika, cayenne, and 0.25 tsp salt. Taste and adjust cayenne/hotness to preference. Keep warm on the lowest heat, stirring occasionally so the sauce stays pourable.

If the sauce thickens too much, whisk in 1–2 tbs warm milk to reach desired consistency.

Split the 4 hoagie rolls lengthwise, leaving a hinge if desired. Butter the cut faces with the 2 tbs unsalted butter.

Heat a clean skillet or griddle over medium heat. Place the buttered rolls cut-side down and toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

Return the steak + pepper-onion mixture to the hot skillet briefly (30–45 seconds) to rewarm and redistribute juices. If any large pools of liquid are present, spoon off excess so sandwiches aren’t soggy.

Divide the steak and pepper mixture evenly among the 4 rolls (about 6 oz steak mixture per roll).

Top the steak in each roll with 2 American cheese slices. Spoon warm cheddar cheese sauce over the top (about 2–3 tbs per sandwich). If you prefer extra melt, cover the skillet with a lid and place the filled sandwiches in the skillet for 30–45 seconds to help the American cheese melt.

Finish each sandwich with a drizzle of hot sauce (about 1/2 tbs each or to taste) and a sprinkle of chopped parsley if using.

Serve immediately while the steak is hot and cheeses are melty.