West Ave. Cheese Steak Recipe

Prepare and Marinate

Pat steak dry with paper towels. If not pre-sliced, partially freeze steak for 20–30 minutes to make thin slicing easier and slice as thin as possible across the grain. Place slices in a bowl and toss with soy sauce, Worcestershire sauce, olive oil, kosher salt, and black pepper. Let marinate at room temperature for 10–15 minutes while you prepare vegetables.

Heat a large heavy skillet or cast-iron griddle over medium-high heat until very hot (2–3 minutes). Add 1 teaspoon neutral oil if pan is dry. Add the marinated steak in an even layer (work in batches if necessary to avoid crowding). Let steak sear undisturbed 1 minute, toss and spread again, and cook another 1–2 minutes until just cooked through and browned. Remove steak to a warm plate and keep juices in the pan for flavor. Return any accumulated juices to the pan when assembling the sandwich if desired.

Thinly chop or pull apart larger slices with tongs so meat is in manageable shreds for sandwiches. Keep warm.

While steak rests, wipe the skillet if it has burnt bits, then return to medium heat. Add 1 tablespoon butter and 1 teaspoon olive oil; when butter foams, add sliced onions and peppers in an even layer.

Sauté, stirring occasionally, until vegetables are softened and edges are lightly caramelized, about 8–10 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper toward the end of cooking. If vegetables begin to brown too quickly, lower heat to medium-low and add a splash (1–2 teaspoons) of water to deglaze and continue cooking.

When vegetables are tender and slightly sweet, transfer them to the plate with the steak or keep them in the pan off the heat until ready to assemble.

If desired, lightly butter the cut sides of the rolls (2 teaspoons butter total) and toast buttered sides on a hot skillet or griddle over medium heat until golden, 1–2 minutes. Optionally spread mayonnaise on the bottom half of each roll.

Rewarm steak and vegetables together in the skillet over medium heat for 1 minute to combine flavors and reheat thoroughly. Spoon an even portion of the steak onto each roll (about 1/2 lb steak divided between 2 rolls). Top the steak with an equal portion of sautéed peppers and onions.

Top each sandwich with 2 slices of American cheese, layering them slightly to cover the filling. Cover the pan with a lid for 30–60 seconds or transfer sandwiches to a preheated 350°F (175°C) oven for 1–2 minutes to melt the cheese until gooey.

Remove sandwiches from heat, close the rolls, slice in half if desired, and serve immediately.