Classic Cheesesteak Recipe

Slice and season steak

If your steak isn't pre-sliced, freeze it for 30–40 minutes until firm and thinly slice across the grain into 1/8–1/4 inch strips. Place slices in a bowl and toss with Kosher salt, black pepper, garlic powder, and 1 tablespoon vegetable oil. Let sit at room temperature for 10 minutes while you prep vegetables.

Split hoagie rolls and set aside. Separate cheese slices so they're ready to layer.

Caramelize onions and mushrooms

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add sliced onions and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until soft and starting to brown. Add mushrooms and optional sliced peppers. Continue to cook 4–6 more minutes until mushrooms are browned and onions are deeply golden. Spoon vegetables into a bowl and keep warm.

Grill-sear the steak

Increase heat to high. Wipe skillet or use a second large skillet/griddle and heat until very hot. Add remaining 1 tablespoon vegetable oil if pan is dry. Add seasoned steak in an even layer — do not overcrowd; cook in batches if needed. Let sear 1–2 minutes without moving, then toss or stir and cook another 1–2 minutes until browned but still tender. Use a spatula to chop and break up strips slightly for sandwich texture. Return all cooked steak to the pan, reduce heat to medium-high, and add 1 teaspoon Worcestershire sauce. Stir to combine with any browned bits.

Add the cooked onions, mushrooms, and peppers back to the steak and toss to combine, heating through 1–2 minutes.

Portion and cheese

Divide the steak/vegetable mixture into three equal portions in the skillet. Pile each portion into the center of its area and immediately top each mound with 2 slices of white American cheese (or 1–2 slices provolone), overlapping to cover. Lower heat to low, cover skillet with a lid or place an inverted heatproof bowl over each mound for 1–2 minutes until cheese melts and becomes gooey.

While cheese is melting, spread remaining 1 tablespoon butter on the cut sides of the hoagie rolls and toast them cut-side down in a separate pan or on a griddle over medium heat until golden, about 1–2 minutes.

Using a spatula, transfer each cheesy steak portion into a toasted roll, folding meat to fit if necessary. Drizzle optional hot sauce or add pickled jalapeños if using. Garnish with chopped parsley if desired.

Serve immediately while hot. Leftovers can be refrigerated up to 2 days; reheat gently in a skillet until warmed through.