Philly Cheesesteak Recipe

Prepare steak

Freeze the steak for 20–30 minutes until just firm (this makes thin slicing easier). Using a sharp knife, slice the steak across the grain as thinly as possible. Aim for paper-thin slices.

Place the sliced steak in a bowl and add Worcestershire sauce, soy sauce, cornstarch, 1/2 tsp black pepper and 1/4 tsp salt. Toss to coat evenly and let sit while you prepare vegetables (10–15 minutes).

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes.

Push onions to the side, add another 1/2 tablespoon oil and add sliced bell pepper and mushrooms (if using). Sauté until peppers are tender and mushrooms have released their liquid and browned, another 4–6 minutes. Add minced garlic in the last 30 seconds, stir to combine, then transfer the cooked vegetables to a plate and keep warm.

Increase heat to high and add remaining 1 tablespoon oil (if skillet is dry). Add the marinated steak in a single layer if possible — work in batches to avoid steaming. Let sear undisturbed for 30–45 seconds, then stir and spread again. Cook until beef is just browned, about 1–2 minutes total per batch for thin slices.

When steak is nearly cooked through, add the butter and stir to incorporate. Return the cooked vegetables to the skillet with the steak, toss to combine and heat through. Taste and adjust seasoning with additional salt and 1/4 tsp black pepper if desired.

Split the hoagie rolls horizontally but not all the way through. If desired, toast cut sides in a hot skillet or under a broiler for 1–2 minutes until lightly golden.

Divide the steak and vegetable mixture evenly between the two rolls. Top each portion with two slices of provolone (or two slices of American cheese or a spoonful of Cheez Whiz).

To melt the cheese: place sandwiches in the skillet over low heat and cover with a lid for 1–2 minutes until cheese melts, or place under a broiler for 30–60 seconds watching closely.

Remove sandwiches from heat, sprinkle with optional chopped parsley, close rolls, slice in half if desired, and serve immediately.