Philly Cheese Steak Recipe

Prepare and marinate steak

Freeze the ribeye for 20–30 minutes until slightly firm to make thin slicing easier. Using a very sharp knife, slice the steak across the grain into very thin strips (~1/8-inch). Place the sliced beef in a bowl and add soy sauce, Worcestershire sauce, cornstarch, and black pepper. Toss to coat evenly and let rest while you prepare the vegetables (10–15 minutes).

Slice vegetables

Halve and thinly slice the onion into half-moons. Core, seed and thinly slice the green bell pepper into strips. If using mushrooms, wipe clean and slice thinly.

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon butter. When butter melts and starts to foam, add the sliced onion and bell pepper (and mushrooms if using). Season with 1/2 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and beginning to caramelize, about 8–10 minutes. Transfer vegetables to a plate and keep warm.

Cook the steak

Return the skillet to medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the marinated steak in a single layer (work in batches if needed so strips sear rather than steam). Spread strips out and let cook without moving for 30–60 seconds to get browning, then stir and toss until beef is just cooked through, about 2–3 minutes total per batch. Do not overcook. Return cooked vegetables to the pan and toss with the beef for 30 seconds to combine and warm through.

Toast rolls

While finishing the beef, split the hoagie rolls and lightly butter the cut sides. Place them butter-side down on a hot griddle or skillet for 1–2 minutes until golden and toasted. Remove from heat.

Assemble sandwiches

Divide the beef and vegetable mixture evenly among the 4 rolls. Top each portion with two slices of provolone cheese. Option A: place sandwiches back under a broiler or on the griddle covered with a lid for 1–2 minutes until cheese melts. Option B: fold the top roll over and tent with foil for a minute until the cheese softens. If using, spread mayonnaise on the top roll before closing. Serve immediately.

Serve: cut sandwiches in half if desired. Estimated serving: 4 sandwiches. Leftover beef keeps refrigerated for 2 days; reheat gently to avoid drying.