Philly Cheesesteak Recipe

Slice and prep

If your prime rib is not already very thin, briefly partially freeze it for 20–30 minutes until slightly firm, then slice across the grain as thinly as possible (about 1/8-inch). Thin slices are crucial for authentic texture. Thinly slice the onion and peppers into roughly 1/8–1/4-inch strips. If using hoagie rolls cold, split them but keep hinged.

Measure and have cheese slices nearby so assembly is fast once the meat is cooked.

Sweat the onions and peppers

Heat a large skillet or flat top griddle over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When shimmering, add the sliced onions and peppers in an even layer. Cook, stirring occasionally, for 6–8 minutes until softened and edges are lightly caramelized. Season with 1/4 teaspoon kosher salt and a pinch of black pepper. Transfer the cooked vegetables to a plate and keep warm.

Sear the prime rib

Return the skillet or griddle to medium-high heat and add a thin film of oil if pan is dry. Add the thinly sliced prime rib in a single layer — work in batches if needed to avoid overcrowding. Let meat sit undisturbed for 30–45 seconds to develop color, then toss/stir to cook through, about 1–2 minutes total per batch for very thin slices. Season each batch with a pinch of kosher salt and freshly ground black pepper as it cooks. Add 1/2 teaspoon Worcestershire sauce to the meat while cooking for savory depth, stirring to coat.

If you cooked in batches, return all meat to the pan and combine with the cooked onions and peppers; stir just to warm and redistribute juices.

Combine and melt cheese

Reduce heat to low. Arrange the meat-vegetable mixture into three equal piles in the skillet (one per sandwich). Top each pile with 2 provolone slices, overlapping to cover the meat. Turn off the heat, cover the skillet with a lid or foil, and let rest 1–2 minutes until cheese has melted. Alternatively, place under a broiler for 30–60 seconds to melt cheese if preferred.

Prepare rolls

If toasting rolls: spread softened butter lightly on cut sides and toast cut-side down in a separate skillet or under broiler until golden (1–2 minutes). If using mayonnaise, spread about 1 tablespoon inside each roll.

Using a spatula, transfer each cheesy meat pile into the bottom half of a hoagie roll. Fold the top half over and serve immediately.

Taste and adjust: if desired, add extra Worcestershire, hot sauce, or a sprinkle of flaky salt. Serve each Philly cheesesteak hot with pickles or fries on the side.