Snarf’s Cheesesteak Recipe

Thinly slice the yellow onion into half-moons about 1/8–1/4 inch thick. Clean mushrooms and slice into 1/4-inch slices. Mince the garlic. If roast beef slices are folded, separate into single layers and roughly tear into sandwich-sized pieces.

Split the hoagie rolls lengthwise, leaving a hinge if desired. Lightly toast cut sides under a broiler or in a hot skillet until just golden; set aside.

Heat pan

Place a large skillet or griddle over medium-high heat. Add 1 tablespoon butter and 1 teaspoon olive oil and let the butter melt and foam — the oil helps prevent burning.

Add the sliced onions to the hot pan. Spread into an even layer and let them cook without moving for 2 minutes to develop color. Stir and cook 4–5 more minutes until softened and beginning to caramelize.

Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, 4–6 minutes until mushrooms release liquid and brown. Add the minced garlic and cook 30–45 seconds until fragrant. Season with remaining salt and black pepper to taste. Transfer the mushroom-onion mixture to a bowl and keep warm.

Return the skillet to medium heat and add the remaining 1 tablespoon butter. Add the roast beef in an even layer, sprinkle 1 teaspoon Worcestershire sauce over the meat, and toss or stir briefly just to warm — 1–2 minutes. Avoid overcooking; you only need to heat through.

Return the mushroom-onion mixture to the skillet and fold together with the warmed roast beef until combined and heated through, 30–60 seconds more. Taste and adjust seasoning with additional salt/pepper if needed.

Divide the meat-mushroom mixture evenly between the two toasted rolls, piling it into the cavities. Top each portion of meat with 1 slice American cheese and 1 slice provolone.

Cover the skillet with a lid (or use a broiler) and place the filled rolls cheese-side down over very low heat for 1–2 minutes, or place under a broiler for 30–60 seconds, until cheeses are fully melted. If using the skillet, pressing gently with a spatula helps the cheeses melt into the meat.

Remove from heat. Spoon the chopped giardiniera peppers over the melted cheese (about 1 tablespoon divided between sandwiches, or to taste). Close the rolls and press gently.

Cut each sandwich in half if desired and serve immediately with optional pickle spears or extra giardiniera on the side.