Phat Philly Cheesesteak Recipe

Prep steak

If your ribeye is not already very thin, partially freeze steak for 30–45 minutes to firm, then slice across the grain into very thin strips (about 1/8 inch). Season the sliced steak evenly with 1 tsp kosher salt and 1 tsp black pepper; toss to combine.

Cook vegetables

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the sliced green bell pepper and minced garlic; cook 2–3 more minutes until peppers soften and garlic is fragrant. Transfer veggies to a plate and keep warm.

Cook steak

Add the remaining 1 tablespoon vegetable oil to the same skillet and raise heat to high. Add the seasoned steak in a single layer (work in batches if needed) and sear, stirring frequently, until just cooked through and starting to brown, about 2–4 minutes depending on thickness. Immediately add Worcestershire sauce and beef broth; scrape browned bits from the pan and let the liquid reduce 1–2 minutes.

Combine and melt cheese

Return the cooked onions and peppers to the skillet with the steak and toss to combine, cooking 30 seconds to warm through. Reduce heat to low, arrange provolone slices over the meat-and-veggie mixture so they overlap, cover the skillet tightly for 1–2 minutes until the cheese melts.

Toast rolls & assemble

While cheese is melting, split hoagie rolls and butter the cut sides. Toast cut sides in a separate skillet or under a broiler until golden (about 1–2 minutes). Using a spatula, scoop the cheesy steak mixture into each toasted roll evenly (about half per roll). Add pickled jalapeños if using and serve immediately.

Prepare potatoes: cut each scrubbed russet into sticks about 1/3–1/2 inch thick. Rinse in cold water until water runs clear to remove surface starch, then dry thoroughly on clean towels.

Optional crisping dust: in a bowl toss dried potato sticks with 1 tsp cornstarch for extra crispness, shaking off excess.

Heat oil: in a deep heavy pot or deep fryer, heat vegetable oil to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato bubbles gently but not violently.

First fry (blanch): Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Let rest 5 minutes.

Raise oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 tsp salt and 1/2 tsp black pepper; toss to coat.

Keep fries warm in a low oven (200°F / 95°C) if making ahead briefly. Serve alongside the cheesesteaks with ketchup and mustard.

Fill two glasses with 3 ice cubes each. Pour 1 cup chilled cola into each glass (or split a 12–16 oz bottle between two glasses). Serve with the sandwiches and fries.