Ribeye Cheesesteak Recipe

Prep steak

If not pre-sliced, partially freeze the ribeye for 20–30 minutes then slice very thin across the grain. Place slices in a bowl.

Add olive oil, soy sauce, Worcestershire, minced garlic, kosher salt, and freshly ground black pepper to the steak. Toss to coat and let marinate at room temperature for 10–15 minutes (no more than 30 minutes).

Heat a large skillet or cast-iron pan over medium-high heat. Add butter and 1 teaspoon vegetable oil (prevents burning).

Add the thinly sliced onion, bell pepper, and mushrooms to the pan. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until softened and starting to caramelize, about 8–10 minutes. Remove vegetables from the pan and set aside.

Return skillet to high heat and add a light drizzle (about 1 teaspoon) of oil if the pan is dry. Add the marinated ribeye slices in a single even layer—work in two batches if necessary so slices sear rather than steam.

Let the meat sear without moving for 30–45 seconds, then toss and spread again. Cook until browned but still juicy, about 1–2 minutes total per batch (thin slices cook very quickly).

Return the cooked vegetables to the pan with the steak and toss to combine and reheat for 30 seconds to 1 minute.

Split the rolls and spread mayonnaise on the inside, if using. Lightly butter the outer sides of the rolls.

Place the rolls, buttered side down, on a clean skillet or griddle over medium heat to toast until golden, about 1–2 minutes. Remove from heat.

Spoon the steak and vegetable mixture evenly into the two rolls. Divide the mixture so each sandwich gets about half the meat and vegetables.

Top each filled roll with two slices of provolone. Cover the pan with a lid for 1–2 minutes or place briefly under a broiler to melt the cheese until bubbly and softened.

Optional: drizzle hot sauce and add pickled banana peppers to taste.

Serve the ribeye cheesesteaks immediately while hot. Provide napkins — sandwiches are juicy.