Classic Philly Cheese Steak Recipe

Thinly slice the steak across the grain. If not pre-sliced, place in freezer 20–30 minutes to firm, then slice very thin. Pat slices dry with paper towel.

Slice the green pepper, onion, and mushrooms into thin, even strips. Mince garlic if using. Split hoagie rolls but keep hinged if preferred.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil and 1/2 tablespoon butter. Once hot and butter melted, add the sliced onions and green peppers in an even layer.

Cook, stirring occasionally, until the onions become translucent and peppers soften, about 6–8 minutes. Add the mushrooms, remaining 1 tablespoon oil, and optional minced garlic; continue to cook until mushrooms release moisture and brown, about 4–5 more minutes.

Season the vegetables with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove vegetables to a bowl and set aside. Keep pan hot.

Increase heat to high. Add the remaining 1/2 tablespoon butter to the hot pan. Add steak slices in a single layer (work in batches if necessary to avoid steaming).

Let the meat sear without moving for about 30–60 seconds, then toss and spread back out. Cook until just browned but still tender, about 1–2 minutes total per batch.

Season the steak with remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper and the optional 1 teaspoon Worcestershire sauce. Mix briefly, then return the cooked vegetables to the pan and toss with the steak to combine and heat through, about 30 seconds.

Reduce heat to low. Arrange the steak and vegetable mixture into 4 mound portions in the skillet. Top each portion with 2 slices of cheese, letting them overlap.

Cover the skillet with a lid or a sheet pan for 1–2 minutes until the cheese melts. Alternatively, spoon a little hot mixture into each split hoagie roll and place under a broiler for 30–60 seconds to melt the cheese—watch carefully to prevent burning.

If desired, spread mayonnaise or softened butter on the cut sides of the hoagie rolls and toast in a separate skillet over medium heat until golden, about 1–2 minutes per side, or toast under the broiler for 30–60 seconds.

Using a spatula, transfer each cheesy steak-and-veggie mound into a hoagie roll. Serve hot.