Philly Steak & Cheese Recipe

Slice vegetables

Peel and thinly slice the yellow onion. Core, seed and thinly slice both bell peppers so pieces are roughly matchstick width. Mince the garlic and set all aside.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the sliced onions in an even layer. Cook, stirring occasionally, 4–5 minutes until they begin to soften and brown at the edges.

Add the sliced green and red bell peppers to the skillet with the onions. Cook, stirring frequently, another 5–7 minutes until vegetables are tender and slightly charred. Add minced garlic in the last 1 minute to avoid burning.

Season the vegetables with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried oregano. Stir to combine, then transfer the cooked vegetables to a bowl and keep warm.

Return the same skillet to medium heat and add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the roast beef in an even layer (if slices are thick, fold or cut into sandwich-sized strips).

Season the beef with the remaining 1/2 teaspoon kosher salt, remaining 1/2 teaspoon black pepper, Worcestershire sauce, and optional 1/4 teaspoon red pepper flakes. Toss gently and cook 1–2 minutes just to warm through and pick up the skillet flavors (do not overcook—roast beef is already cooked).

Add the cooked onions and peppers back into the skillet with the beef and toss to combine for 30–60 seconds to meld flavors. Remove from heat.

Split the hoagie rolls lengthwise, leaving a hinge if desired. Lightly butter the cut sides of each roll (use remaining 1 tablespoon butter). If you like, toast the rolls butter-side down in a clean skillet over medium heat 1–2 minutes until lightly golden.

Divide the warmed beef and vegetable mixture evenly between the two rolls, piling it into the bottom halves.

Top each sandwich with two slices of provolone or Swiss cheese, arranging to cover the filling.

Place the assembled sandwiches under a broiler or back in the skillet and cover with a lid to steam for 1–2 minutes until the cheese is melted and beginning to bubble. If using a broiler, position rack 6 inches from heat and broil 1–2 minutes—watch closely.

If using condiments, spread mayonnaise and/or mustard on the top halves of the rolls before placing them on the sandwiches.

Close the sandwiches, press gently, slice in half if desired, and serve immediately while hot.