Cheesesteak Recipe

Prepare beef

If using a whole piece of beef, freeze for 20–30 minutes until slightly firm, then thinly slice across the grain to yield very thin strips about 1/8-inch thick. If using pre-sliced steak, separate any clumps so slices lay flat. Season the sliced beef with salt, ground black pepper, and Worcestershire sauce; toss briefly to distribute.

Prepare vegetables and rolls

Thinly slice the onion and bell pepper. Split hoagie rolls lengthwise without cutting all the way through and set aside. Tear or portion provolone into individual slices so each roll will receive two slices.

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter. When butter foams and oil shimmers, add the sliced onion and bell pepper. Sauté, stirring occasionally, until the onions soften and start to brown, about 6–8 minutes. Season lightly with a pinch of salt. Remove vegetables to a plate and set aside while you cook the beef.

Wipe the skillet clean and return to high heat. Add a thin film of oil (about 1 teaspoon) to the pan and let it get very hot. Add the seasoned beef in a single layer — work in two quick batches if necessary to avoid overcrowding — and let it sear without moving for 30–60 seconds to develop browning, then stir and spread until mostly cooked through, about 2–3 minutes total per batch. Use a spatula to chop and press the meat so it breaks into bite-sized pieces and cooks evenly.

Return the cooked onions and peppers to the pan with the beef, toss to combine and heat through for 1 minute. Taste and adjust seasoning with additional salt or pepper if needed.

Divide the beef and vegetable mixture evenly between the two hoagie rolls, mounding the filling inside each split roll. Place two provolone slices over each mound of meat so they cover the surface.

To melt the cheese: option A — cover the skillet with a lid and place the stuffed rolls seam-side up in the skillet for 1–2 minutes until the cheese melts; option B — transfer the assembled sandwiches to a baking sheet and broil on high 4–6 inches from the element for 1–2 minutes watching carefully until cheese bubbles and rolls are warmed. If using mayonnaise or aioli, spread it inside rolls before adding the filling. Add hot pepper relish or pickled jalapeños to taste.

Serve the cheesesteaks hot, slicing each roll in half if desired. Offer extra hot sauce or pickles alongside.