Eddy’s Phillys Cheesesteaks Recipe

Slice and preheat

Thinly slice the ribeye across the grain (freeze steak 20–30 minutes first for easier slicing). Thinly slice the onion, bell pepper, and mushrooms if using. Preheat a large heavy skillet or griddle over medium-high heat.

Add 1 tablespoon vegetable oil to the hot pan. Add the sliced onions and a pinch (about 1/8 tsp) of salt. Cook, stirring occasionally, until onions are soft and beginning to brown, 6–8 minutes.

If using bell pepper and/or mushrooms, push the onions to one side or remove briefly and add the remaining 1 tablespoon oil. Add bell pepper and mushrooms, cook until softened and slightly caramelized, 4–6 minutes. Add minced garlic in the last 30–60 seconds and cook until fragrant. Remove vegetables to a bowl and keep warm.

Return the pan to medium-high heat. Add a thin slick of oil if pan is dry. Spread the thinly sliced ribeye across the hot surface in an even layer and season with 1 tsp kosher salt and 1/2 tsp black pepper. Let the meat sear undisturbed for 30–45 seconds to develop some color, then stir or flip pieces and cook just until browned but still moist, 1–2 minutes total (thin slices cook very quickly).

Add 1 teaspoon Worcestershire sauce to the steak and stir to combine. Immediately return the cooked onions, peppers and mushrooms to the pan and toss briefly to heat through and incorporate flavors, 30–60 seconds.

Divide the meat and vegetable mixture into four portions in the pan. Top each portion with 2 slices of provolone cheese. Reduce heat to low, cover the pan briefly (or place a lid over each portion) for 1–2 minutes until the cheese melts and becomes gooey.

Meanwhile, spread softened butter on the cut sides of each hoagie roll. Toast the rolls cut-side down in a separate skillet over medium heat or on the griddle until golden and crisp, about 1–2 minutes.

Using a spatula, scoop each cheese-melted steak portion into a toasted roll. If desired, spread mayonnaise or garlic aioli inside the roll, and add sliced hot cherry peppers/pickled pepperoncini and a sprinkle of chopped parsley. Serve immediately while hot.