Philly Cheese Steak Recipe

Prepare the steak

Partially freeze the ribeye for 20–30 minutes so it firms up (this makes very thin slicing easier). Using a sharp knife, slice the steak across the grain as thinly as possible, about 1/16–1/8 inch thick. Set slices aside on a plate and season evenly with 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder.

Slice vegetables

While the steak chills, peel and cut the onion into thin half-moons. Core and seed the green bell pepper and slice into thin strips. Keep the vegetables separate from the steak.

Cook vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When the butter stops foaming, add the sliced onion and green pepper. Sprinkle with the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Cook, stirring occasionally, until the onions are soft and beginning to caramelize and the peppers are tender, about 8–10 minutes. Push vegetables to the sides of the pan or remove to a bowl and keep warm.

Sear the steak

Increase heat to high. Add a drizzle (about 1 tsp) of oil if the pan looks dry. Add the seasoned thin steak in an even layer (work in two batches if necessary to avoid overcrowding). Let the meat sear without moving for 30–45 seconds, then stir/flip and continue cooking until just browned and cooked through, about 1–2 minutes total per batch for very thin slices. Return all cooked steak to the pan and mix briefly with the softened vegetables so flavors combine. Reduce heat to low.

Add cream cheese

With the pan on low, dollop the 2 oz softened cream cheese over the warm steak and veg mixture. Use a spatula to gently fold and spread it until the cream cheese melts and creates a slightly creamy coating around the meat and vegetables, about 1 minute. Taste and adjust seasoning if needed.

Add shredded mozzarella

Sprinkle the 1.5 cups shredded mozzarella evenly over the steak and vegetables. Cover the skillet with a lid for 1–2 minutes to melt the mozzarella. If using provolone, layer the provolone slices on top and cover again until melted.

Toast the rolls

Split the hoagie rolls and spread a thin layer of softened butter on the cut sides. Place the rolls, buttered-side down, in a medium skillet over medium heat or under a broiler for 1–2 minutes until lightly golden and crisp. Watch carefully to avoid burning.

Assemble sandwiches

Scoop generous portions of the steak, pepper, onion and melted cheese mixture into each toasted roll. If desired, sprinkle with chopped fresh parsley. Serve immediately while hot and melty.