Philly Steak Recipe

Marinate the steak

Place the thinly sliced steak in a bowl. Add soy sauce, Worcestershire sauce, olive oil, minced garlic, black pepper and 1/2 teaspoon salt. Toss to coat evenly and let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Preheat pan

Heat a large skillet or cast-iron pan over high heat until very hot (about 2–3 minutes). If using a griddle, preheat to medium-high.

Cook the steak

Add a small amount of oil or nonstick spray to the hot pan. Add the marinated steak in an even layer (work in two batches if necessary to avoid overcrowding). Sear for 1–2 minutes without moving, then stir and spread to cook for another 1–2 minutes until browned but still tender. Remove steak to a plate and keep warm.

Sauté the vegetables

Reduce heat to medium-high and add 1 tablespoon butter or oil to the same pan. Add the sliced onion, bell pepper, and mushrooms (if using). Season lightly with a pinch of salt and cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6–8 minutes.

Combine steak and vegetables

Return the cooked steak to the pan with the vegetables and toss to combine. If you prefer a slightly saucier filling, add up to 1/4 cup beef broth now and stir. If using broth and you want it thicker, mix 1/2 teaspoon cornstarch with a teaspoon of cold water to make a slurry, then add to the pan and cook 1 minute until sauce thickens and coats the meat and vegetables.

Prepare rolls

Split the hoagie rolls horizontally, leaving a hinge if desired. Spread mayonnaise on the insides if using. Butter the outside lightly for toasting.

Toast rolls

Place rolls butter-side down on a hot skillet or under a broiler for 1–2 minutes until lightly golden. Watch closely to prevent burning.

Melt cheese and assemble

Divide the steak and vegetable mixture evenly between the rolls. Top each portion with 2 provolone slices. If you want the cheese melted thoroughly, place assembled sandwiches open-faced under a broiler for 30–60 seconds or cover the pan with a lid on low heat for 1–2 minutes until cheese has melted. Close the sandwich and serve immediately.

Cut sandwiches in half if desired and serve hot. Offer optional pickles, hot peppers, or ketchup on the side.