Philly Cheese Steak Recipe

Prep and thin-slice the beef

If not pre-sliced, partially freeze the steak for 20–30 minutes until firm but not frozen solid. Using a sharp knife, slice the steak across the grain as thinly as possible (aim for paper-thin).

Marinate quickly

Place the sliced beef in a bowl. Add Worcestershire sauce, soy sauce, 1 teaspoon vegetable oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat and let sit at room temperature for 10 minutes while you prepare vegetables.

Cook the beef

Heat a large cast-iron skillet or heavy saute pan over high heat until very hot (2–3 minutes). Add the marinated beef in a single thin layer (work in two batches if needed to avoid steaming). Let sear undisturbed 30–45 seconds, then use a spatula to chop and flip the meat, continuing to cook until mostly browned but still moist, about 1–2 more minutes. Remove beef to a plate and keep warm.

Slice vegetables

While beef marinates, core and thinly slice the green pepper into strips. Peel and thinly slice the onion into half-moons.

Sauté peppers and onions

In the same skillet (wipe out if there is excessive fond, leaving a little browned bits), heat 1 tablespoon butter or oil over medium-high heat. Add the sliced onion and green pepper, sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes. For a softer, sweeter result, cook up to 10–12 minutes.

Combine with beef

Return the cooked beef to the skillet with the peppers and onions. Stir to combine and heat through for 1 minute so flavors meld.

Prep the rolls

Split the hoagie rolls lengthwise, keeping a hinge if you like. Optionally spread a thin layer of mayonnaise or softened butter on cut sides. Toast cut-side down in a hot skillet or under a broiler until lightly golden, about 1–2 minutes.

Melt the cheese

Lower heat to medium-low. Pile the beef, peppers and onions into four even portions in the skillet or on a sheet pan. Top each portion with 2 slices of provolone (or desired cheese). Cover the skillet with a lid or tent tightly with foil for 1–2 minutes until the cheese has melted. If using Cheez Whiz, warm it separately and spoon over the meat; if using American cheese, it will melt quickly under the lid.

Fill the rolls

Using a spatula, transfer each cheesy meat portion into a toasted hoagie roll. Serve immediately.

Sprinkle with chopped parsley or a pinch of red pepper flakes, or add hot sauce to taste before serving.