Original Cheesesteak Recipe

Freeze for slicing

Place the ribeye in the freezer for 20–30 minutes until slightly firm but not frozen solid. This makes it easier to slice very thin against the grain.

Thinly slice the slightly-frozen ribeye across the grain into very thin strips (aim for 1/8-inch or thinner). Set aside on a plate and keep chilled until ready to cook.

Thinly slice the onion and bell pepper into long thin strips. Separate onion layers so they will caramelize evenly.

Caramelize onions and peppers

Heat 1 tablespoon oil in a large skillet or griddle over medium-high heat. Add the sliced onion and bell pepper (if using) and a pinch of salt. Cook, stirring occasionally, until softened and beginning to caramelize, about 8–12 minutes. Reduce heat if they brown too quickly. Move vegetables to one side of the skillet or transfer to a plate and keep warm.

Season and cook steak

Pat the thinly sliced steak dry with paper towels. In a bowl, toss the steak with kosher salt, black pepper, garlic powder, and Worcestershire sauce. Heat the remaining 1 tablespoon oil in the same skillet over high heat until shimmering. Add the steak in an even layer (work in batches if needed to avoid overcrowding). Let it sear undisturbed for 30–45 seconds, then stir and spread again, cooking until browned but still tender, about 1–2 minutes total per batch.

Return the cooked onions and peppers to the skillet and mix with the steak just to combine and reheat for 30 seconds.

Portion and cheese

Divide the steak-and-vegetable mixture into four even portions in the skillet. On each portion lay two slices of provolone (or one slice provolone or a portion of American/Cheez Whiz if using). Reduce heat to low, cover the skillet with a lid or large sheet pan, and let the cheese melt for 1–2 minutes. If using Cheez Whiz, warm it separately and spoon over the meat.

Toast rolls

Spread softened butter on the insides of the hoagie rolls. Toast them on a griddle or skillet, buttered-side down, over medium heat until golden, about 1–2 minutes.

Open each toasted roll and spoon a portion of the cheesed steak mixture into each roll, using a spatula to transfer melted meat and cheese. Add optional hot cherry peppers or pickles to taste.

Serve immediately while hot.