Blt Cheesesteak Recipe

Remove steak from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat the meat dry with paper towels and, if slices are large, slice across the grain into narrower strips (about 1/4–1/2 inch). Season the sliced steak evenly with kosher salt, black pepper and garlic powder.

Thinly slice the onion and core and thinly slice the bell pepper. Slice the tomato into 1/4-inch rounds. Wash and dry the lettuce leaves and tear or chop to fit the rolls.

Preheat your oven broiler or a skillet for toasting rolls. Line a baking sheet for bacon or prepare a skillet.

Oven method

Preheat oven to 400°F (200°C). Place bacon on a rimmed baking sheet in a single layer. Bake 12–18 minutes until crisp to your preference. Transfer to paper towels to drain and reserve.

Skillet method

Heat a skillet over medium, add bacon and cook 6–10 minutes, turning occasionally, until crisp. Transfer to paper towels to drain and reserve.

In a large skillet or cast-iron pan, heat 1 tps vegetable oil and 1 tbs butter over medium-high heat until shimmering. Add the sliced onions and bell pepper, season lightly with a pinch of salt, and cook 6–8 minutes, stirring occasionally, until softened and lightly caramelized. Push vegetables to the side of the pan or remove to a plate while you cook the steak.

Increase heat to medium-high and add 1 tbs olive oil to the hot skillet. Add the seasoned steak slices in a single layer (work in batches if needed to avoid crowding). Let cook undisturbed 1–2 minutes to develop color, then stir or flip and cook another 1–2 minutes until just cooked through. Total cook time for thin slices is about 3–4 minutes. Avoid overcooking to keep meat tender.

Return the cooked onions and peppers to the pan and stir to combine with the steak. Taste and adjust seasoning with additional salt and pepper if needed.

Lower heat to low and drape slices of provolone over the steak-and-veggie mixture. Cover pan with a lid for 1–2 minutes until cheese melts. If you prefer, transfer mixture to a broiler-safe pan, top with provolone and broil 1–2 minutes to melt.

Split the hoagie rolls and spread 1 tbs softened butter on the cut surfaces. Place under broiler or in a skillet, cut-side down, and toast until golden, 1–2 minutes. Watch carefully to avoid burning.

In a small bowl mix mayonnaise, Dijon mustard and hot sauce (if using). Taste and adjust — this is the sandwich spread.

Spread about 2 tbs of the mayonnaise mixture on the bottom half of each toasted roll. Place half of the cheese-and-steak mixture onto each roll (divide evenly between 2 rolls).

Tear or layer the lettuce over the steak, then place 3 slices of crispy bacon on top of the lettuce on each sandwich. Add 2–3 tomato slices per sandwich. If desired, add an extra drizzle of hot sauce.

Close the sandwich, press gently, slice in half and serve immediately while hot.

Serve each BLT cheesesteak hot with chips or fries. Leftover steak can be refrigerated in an airtight container for up to 3 days; reheat gently in a skillet and add fresh lettuce and tomato when assembling to avoid sogginess.