Italian Loaded Cheesesteak Recipe

Slice and measure

Thinly slice the ribeye (partially freeze 20–30 minutes first for easier slicing) into about 1/8-inch strips. Peel and thinly slice the onion. Core, seed and thinly slice the bell peppers. Clean and thinly slice mushrooms. Measure out seasonings, marinara, and cheese.

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the sliced onions and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until softened and beginning to caramelize.

Add the sliced bell peppers to the pan with the onions. Cook 5–6 minutes until peppers have softened but still hold some texture. Move the onions and peppers to one side of the pan (or transfer to a bowl) while keeping the pan hot.

Add the remaining 1 tablespoon olive oil to the pan. Add mushrooms and a pinch of salt and cook 4–5 minutes until browned and any released liquid has evaporated. Add minced garlic and cook 30–45 seconds until fragrant. Remove mushrooms with garlic and combine with the cooked onions and peppers.

Increase heat to high. Add the thinly sliced steak to the hot pan in a single layer (work in batches if necessary). Sprinkle with sea salt, black pepper, garlic powder, and dried oregano. Sear, without moving, 30–45 seconds, then stir and continue cooking 1–2 minutes until steak is browned but still tender. Avoid overcooking.

Return the cooked vegetables to the pan with the steak and toss to combine, heating through for 30–60 seconds. Taste and adjust seasoning if needed.

Reduce heat to low. Pour the marinara sauce into the steak and vegetable mixture and stir just to coat — about 30 seconds (you want the sandwich to be juicy but not soggy). Heat until sauce is warmed through, 1–2 minutes.

Split the hoagie rolls lengthwise, keeping one side attached if preferred. Lightly butter the cut sides and toast face-down in a separate skillet over medium heat until golden, about 1–2 minutes.

Divide the steak, pepper, mushroom and onion mixture between the two rolls. Lay 3 provolone slices over the hot filling on each sandwich so the cheese melts (cover pan briefly with a lid for 30–45 seconds to speed melting). Spoon any extra warm marinara over the cheese and sprinkle with grated Parmesan and chopped basil or parsley.

Close the sandwiches and press lightly. Slice in half if desired and serve immediately with extra marinara on the side for dipping.