Jalapeno Cheese Steak Recipe

Slice and season steak

If not pre-sliced, partially freeze the steak for 20–30 minutes to firm it, then slice across the grain into very thin strips (about 1/8-inch). Pat the slices dry with paper towels. In a bowl, toss the steak strips with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder until evenly coated.

Heat skillet

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil and let it get shimmering but not smoking.

Sear steak

Working in a single layer (cook in two batches if needed to avoid crowding), add half the steak strips and sear for 1 to 2 minutes without stirring to develop color, then toss and cook another 30–60 seconds until just cooked through. Remove cooked steak to a bowl and repeat with remaining oil and steak. Return all steak to the bowl and keep warm.

Sauté onions, peppers, and jalapeños

In the same skillet, add the remaining 1 tablespoon vegetable oil and 1 tablespoon butter. Add the thinly sliced onion, green bell pepper, and jalapeños. Sauté over medium-high heat, stirring occasionally, until vegetables are softened and beginning to caramelize, about 6–8 minutes. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Finish vegetables

If desired, add 1 tsp Worcestershire sauce and 1 tsp hot sauce to the vegetables and stir for 30 seconds to deglaze and add flavor. Return the cooked steak to the skillet and toss with the vegetables just to reheat and combine, about 1 minute.

Prepare rolls

Spread a thin layer of butter on the cut sides of the hoagie rolls. Place rolls, cut side down, in a clean skillet over medium heat and toast until golden and crisp, about 2 minutes. Remove from skillet.

Combine with cheese

Heap equal portions of the steak and vegetable mixture onto the bottom halves of the toasted rolls. Top each portion with 1–2 slices of American cheese (if using) and 1–2 provolone slices. Cover the skillet with a lid or use a sheet pan and briefly place under a hot broiler for 1–2 minutes (or cover skillet) until cheese is fully melted and gooey.

Close the sandwiches with the top roll halves. Optionally sprinkle with chopped cilantro or parsley. Serve immediately while hot, with extra hot sauce on the side.