Beyond Blt Cheesesteak Recipe

Marinate the beef

Place thinly sliced steak in a bowl. Add soy sauce, Worcestershire, 1 tablespoon olive oil, minced garlic, black pepper and cornstarch. Toss until meat is evenly coated. Let sit at room temperature for 10–15 minutes or refrigerate for up to 1 hour for deeper flavor.

Sear the steak

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add a light coating of oil if needed. In two batches (to avoid steaming), spread the marinated steak in the pan and sear, stirring and flipping quickly, until browned and just cooked through, about 1–2 minutes per batch. Remove each batch to a plate and set aside. Keep pan hot.

Caramelize onions and soften peppers

Reduce heat to medium. Add 1 tablespoon butter and 1 tablespoon olive oil to the same pan. Add the sliced onions and a pinch of salt; sauté 8–10 minutes until softened and beginning to brown. Add the sliced red and green bell peppers, remaining 1 tablespoon butter, 1/2 tsp black pepper and the remaining 1/2 tsp salt if needed. Continue to cook 6–8 minutes until peppers are tender and onions are deeply golden. Transfer vegetables to the plate with steak.

Cook bacon

While onions cook, heat a separate skillet over medium heat. Add bacon in a single layer and fry until very crispy, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain; when cool, break into large pieces. Reserve a small tablespoon of bacon fat to add to vegetables or bread if desired.

Prepare tomato and mayo

Mix the mayonnaise with the optional mustard in a small bowl. Thinly slice the tomato and season lightly with salt. Set both aside.

Combine steak, veggies, and bacon

Return the steak and vegetables to the hot skillet and toss to combine and warm through for 1 minute. Stir in the crispy bacon pieces (reserve a few for topping if desired). Taste and adjust seasoning with salt and pepper or a splash of Worcestershire if needed.

Prepare rolls

Split the rolls horizontally, leaving a hinge if you like. Butter the cut sides with the reserved butter (2 tbsp total divided) and toast in a hot skillet or under a broiler until golden, about 1–2 minutes per side.

Melt cheese

Divide the steak mixture across the bottom halves of the toasted rolls. Layer with provolone slices (use 1–2 per roll depending on width) and sprinkle the shredded cheddar over provolone. Cover the pan with a lid or place under a broiler just until cheese melts and bubbles, about 1–2 minutes.

Spread mayonnaise mixture on the top halves of the rolls. Place tomato slices and a handful of arugula or shredded lettuce on the mayo. Add a few reserved bacon pieces and optional pickled jalapeños or pickles and hot sauce to taste.

Close sandwiches, press lightly, slice in half if desired, and serve immediately while cheese is gooey and meats are warm.