Cheese Steak Recipe

Prepare and Marinate

Place the thinly sliced ribeye in a bowl. Add soy sauce, Worcestershire, olive oil, minced garlic, black pepper and salt. Toss to coat evenly and let sit at room temperature for 10 minutes (or refrigerate up to 1 hour).

Slice if needed

If your steak wasn't already very thin, freeze for 20–30 minutes until slightly firm and slice thinly across the grain to yield tender ribbons. Pat slices dry before cooking to get a good sear.

Cook Vegetables

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon butter or oil. Add sliced onions and sauté 5–7 minutes, stirring occasionally, until softened and starting to caramelize. Add sliced bell pepper and mushrooms (if using) and cook 3–4 more minutes until tender. Season lightly with a pinch of salt and pepper. Transfer vegetables to a plate and keep warm.

Cook the Steak

Return the skillet to high heat. Add a small drizzle of oil if needed. Add the marinated steak in an even layer (work in batches if necessary to avoid overcrowding). Let sear 1–2 minutes undisturbed, then toss and stir for another 1–2 minutes until browned but still juicy. Season to taste.

Combine with Vegetables

Mix the cooked onions/peppers/mushrooms back into the pan with the steak and warm through for 30–60 seconds so flavors meld.

Assemble with Cheese

Split the hoagie rolls lengthwise. Optionally butter the cut sides and toast them face down in a separate pan or under a broiler until lightly golden (about 1–2 minutes). Pile half the steak-and-veg mixture onto each roll. Top each with 2 slices of provolone (or a portion of cheese whiz). If using provolone, cover the sandwich pan with a lid for 30–60 seconds or place briefly under a broiler to melt the cheese.

Optional Finish

Spread mayonnaise or your chosen sauce on the roll before serving, or drizzle hot sauce/ketchup to taste.

Serve sandwiches hot. Slice in half if desired and enjoy immediately.