Cheesesteak Recipe

Prep the steak

If your ribeye is not already thinly sliced, place it in the freezer for 20–30 minutes until slightly firm, then slice across the grain into very thin strips (about 1/8 inch). Pat the slices dry with paper towels. Toss the sliced beef with kosher salt, black pepper, and garlic powder until evenly coated.

Sear the beef

Heat a large cast-iron skillet or heavy sauté pan over high heat until very hot (1–2 minutes). Add 1 tablespoon oil and swirl. Add half the steak in an even layer (do not crowd). Let it sear for 30–45 seconds without moving to get a bit of browning, then toss and spread to cook through another 30–60 seconds. Remove to a plate and repeat with remaining 1 tablespoon oil and remaining steak. Return all cooked steak to the pan, reduce heat to medium-high, add Worcestershire and hot sauce, toss to combine and keep warm. Taste and adjust seasoning if necessary.

Slice vegetables

While the steak rests briefly, thinly slice the onion into half-moons and the green bell pepper into thin strips (if using).

Caramelize onions and peppers

In a separate large skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium heat until hot. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until the onions soften and begin to turn golden, about 8–10 minutes. Add the bell pepper strips and continue to cook another 5–7 minutes until peppers are tender and onions are sweetly caramelized. If they begin to brown too fast, reduce heat slightly. Transfer cooked vegetables to the same pan as the steak and toss to combine so flavors meld.

Toast the rolls

Split the hoagie rolls lengthwise, leaving a hinge if desired. Heat a small skillet or griddle over medium heat. Butter the cut sides of the rolls lightly (about 2 tablespoons total). Place rolls buttered-side down and toast until golden and crisp, 1–2 minutes.

Assemble and melt cheese

Divide the steak and vegetable mixture into four equal portions in the skillet. Mound each portion onto the bottom half of a toasted roll. Layer 2 provolone slices (and 1 American slice if using) on top of each meat mound. Cover the skillet with a lid or a sheet pan for 1–2 minutes, or place under a preheated broiler briefly, until the cheese melts and becomes gooey.

Close each sandwich with the top roll. Serve immediately. Offer extra hot sauce or Worcestershire at the table and additional salt and pepper to taste.