Cheesesteak Shil Recipe

Make the sauce

In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon whole milk (or buttermilk), 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 teaspoon lemon juice. Stir until smooth.

Add 1 tablespoon finely chopped parsley, 1 tablespoon finely chopped chives, 1/2 teaspoon smoked paprika, 1/2 teaspoon minced garlic (about 1/2 tsp), 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix thoroughly, taste, and adjust seasoning. Refrigerate while you prepare the sandwich to let flavors meld (at least 10 minutes).

Prep the steak

If your ribeye is not already thinly sliced, place it in the freezer for 20–30 minutes to firm, then slice across the grain into very thin strips about 1/8" thick. Lightly pat the slices dry with paper towel.

Season the sliced steak evenly with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon garlic powder. Toss to coat.

Cook onions & peppers

Heat 1 tablespoon oil in a large skillet or cast-iron pan over medium-high heat. Add the thinly sliced onion and 1/2 cup sliced green bell pepper. Sauté, stirring frequently, until the onion is soft and starting to caramelize and the pepper is tender, about 6–8 minutes. Remove vegetables to a bowl and keep warm.

Cook the steak

Return the skillet to high heat and add the remaining 1 tablespoon oil. When oil is shimmering, add the seasoned steak in an even layer. Let it sear without stirring for about 30–45 seconds to develop browning, then toss and spread again. Continue cooking, stirring and flipping, until beef is browned and cooked through but still tender, about 2–3 minutes total (work in batches if necessary to avoid crowding).

Reduce heat to medium. Add the cooked onions and peppers back to the pan with the steak and toss to combine so everything is heated through, about 1 minute.

Assemble with cheese

Divide the meat and vegetable mixture into two portions in the skillet. Top each portion with 2 slices of provolone cheese, covering the meat so the cheese melts. Cover the pan briefly (or use a lid) for 30–60 seconds to help the cheese melt fully.

Toast the rolls

While cheese is melting, split the hoagie rolls and spread 1 teaspoon softened butter on the cut sides. Toast them on a dry skillet or under a broiler until lightly golden, about 1–2 minutes. Watch carefully to avoid burning.

Spread about 1–2 tablespoons of SHIL Sauce on the bottom half of each toasted roll (adjust to taste).

Using a spatula, transfer each cheese-topped steak portion into a roll. Top with optional pickled hot peppers if using, and garnish with a sprinkle of fresh parsley.

Serve immediately while hot. Provide extra SHIL Sauce on the side if desired.