Philly Cheesesteak Recipe

Prep vegetables and bread

Thinly slice the onion and green bell pepper so they cook quickly and evenly. Split the hoagie roll lengthwise, keeping one side attached if preferred. If you like a softer interior, you can lightly butter the inner faces of the roll.

Cook peppers and onions

Heat a large skillet or cast-iron griddle over medium-high heat. Add olive oil and butter. When the butter has melted and foamed, add the sliced onions and peppers in a single layer. Season with 1/4 tsp salt and 1/8 tsp black pepper. Sauté, stirring occasionally, 6–8 minutes until softened and edges begin to caramelize. If they start to brown too fast, reduce heat to medium. Remove vegetables to a plate and keep warm.

Warm roast beef

Using the same skillet, add the thinly sliced roast beef in an even layer. Season with remaining 1/4 tsp salt, 1/8 tsp black pepper, and garlic powder if using. Cook 1–2 minutes, tossing gently, until warmed through but not overcooked (thin deli-style beef only needs brief heating). Splash Worcestershire sauce over the meat, toss to combine. Return the cooked peppers and onions to the pan and mix with the beef for 30 seconds to combine flavors.

Assemble and melt cheese

Divide the beef, peppers, and onions across the split hoagie roll so filling is even. Lay 3 slices of Swiss cheese over the hot mixture. To melt cheese thoroughly, cover the skillet with a lid and place the filled roll (open-faced) cheese side up into the pan for 1–2 minutes over low heat, or place the assembled sandwich under a broiler for 1–2 minutes until cheese is melted and bubbling. Watch carefully to avoid burning bread.

Finish and serve

If desired, spread mayonnaise or sandwich spread on the top half of the roll. Close the sandwich, press gently, slice in half, and serve immediately while hot.