Classic Cheesesteak Recipe

Pat the steak dry with paper towels and sprinkle with a light pinch of salt and pepper. Place in the freezer for 15–20 minutes to firm up for thin slicing (optional but helps with even slicing).

Slice the steak as thinly as possible, about 1/16 inch thick. If you prefer, slice across the grain for maximum tenderness.

Coat a large skillet or flat griddle with 1 tablespoon of oil and heat over medium-high until shimmering.

Cook onions and mushrooms

Add sliced onions to the pan and sauté 3–4 minutes until they begin to soften. Add mushrooms and a pinch of salt; continue cooking 4–6 minutes until mushrooms are browned and onions are caramelized. Remove vegetables from the pan and set aside.

If using peppers, add another teaspoon of oil to the pan and sauté peppers 3–5 minutes until softened and slightly blistered. Remove and set aside with the other vegetables.

Sear the steak

Increase heat to high. Add the sliced steak to the hot pan in a single layer (work in batches if needed). Sear for about 1–2 minutes, then flip and cook 1–2 minutes more until just cooked through. Do not overcook; the goal is to have tender, slightly pink edges for cheesesteak texture.

Return the vegetables to the pan and toss with the steak for 1–2 minutes to combine flavors.

Melt the cheese

Lightly lay the cheese slices over the steak and vegetables. Cover the pan for 1–2 minutes to melt the cheese evenly. If the cheese doesn’t fully melt, stir gently until creamy and stretchy.

Split the hoagie rolls lengthwise, leaving the hinge intact. Toast the insides on the same pan for 1–2 minutes until lightly browned.

Divide the cheesesteak filling between the two rolls, ensuring even distribution of meat, cheese, onions, mushrooms, and peppers. Optional: add extra peppers or a pinch of hot pepper flakes to taste.

Serve immediately while hot and gooey. Slice in half if desired for easier handling.

Pair with pickles or a light side salad if desired.