Ribeye Cheesesteak Hoagie Recipe

Prep the steak

If the ribeye is not already very thin, partially freeze it for 20–30 minutes to firm, then slice as thin as possible across the grain. Place the slices in a bowl and toss with kosher salt, black pepper, garlic powder and Worcestershire sauce. Let sit at room temperature for 10 minutes while you prepare vegetables.

Heat a large heavy skillet or griddle over high heat until very hot (2–3 minutes). Add 1 tablespoon oil and swirl to coat.

Working in a single layer or in two quick batches to avoid steaming, add the seasoned ribeye slices and spread them thin. Let sear undisturbed 30–45 seconds to develop color, then stir and toss for another 30–45 seconds until just cooked through. Remove steak to a plate and tent with foil to keep warm. Do not overcook; thin slices cook quickly.

In the same skillet (wipe out if necessary), lower heat to medium-high and add 1 tablespoon butter and 1 tablespoon vegetable oil. When the butter foams, add sliced onions, bell pepper and mushrooms (if using).

Season vegetables with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sauté, stirring occasionally, until onions are softened and beginning to caramelize and peppers are tender, about 6–8 minutes. If vegetables brown too quickly, reduce heat slightly.

Push vegetables to one side of the pan, add the cooked steak back to the pan to reheat and combine with vegetables for 30–60 seconds. Taste and adjust seasoning with a pinch of salt or a few dashes of Worcestershire if desired.

Preheat broiler or a clean section of the griddle to medium-high if using stovetop. While vegetables finish, spread softened butter on the cut sides of the hoagie rolls.

Place rolls cut-side down on the griddle or under the broiler for 1–2 minutes until lightly toasted and golden. Watch closely to prevent burning.

Spoon an even portion of the steak and vegetable mixture into each toasted roll. Divide 2 slices of provolone (and 1 slice American if using) among the 4 sandwiches, layering cheese over the hot filling so it melts. If you want extra melt, place assembled sandwiches briefly under the broiler (30–45 seconds) or cover pan with a lid for 20–30 seconds until cheese is melted.

Mix mayonnaise, Dijon mustard and hot sauce (if using) in a small bowl. Spread about 2 tablespoons of the sauce on the top half of each roll before closing.

Add optional pickles or banana peppers to taste, close the sandwiches, press gently and serve immediately while hot.