Classic Philly Cheesesteak Recipe

Freeze and slice steak

Place the ribeye in the freezer for 20–30 minutes until slightly firm (not rock solid). Using a very sharp knife, slice the steak across the grain as thinly as possible (about 1/16–1/8 inch). Separate slices with fingers and season with 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic powder. Set aside.

Vegetables

Core and seed the green bell pepper; slice into 1/4-inch strips. Peel the yellow onion and cut into 1/4-inch slices. Trim and thinly slice green onions on a diagonal. Reserve 1/2 medium onion (separated from the other onion) for frying into crispy onions.

Fry onion rings

Heat 1/2 cup vegetable oil in a small skillet over medium-high heat to 350°F (if you have a thermometer) or until a small breadcrumb sizzles. Toss the 1/2 medium sliced onion with 1/2 cup flour and 1/4 tsp salt until lightly coated, shaking off excess flour.

Fry the coated onion slices in batches, spreading them in a single layer. Fry 1–2 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined plate. Lightly salt while hot. Keep warm or at room temperature.

Heat a large cast-iron skillet or griddle over medium-high heat. Add 1 tbsp vegetable oil and 1 tbsp butter. When the butter foams, add the bell pepper and the remaining sliced yellow onion. Season with 1/4 tsp salt and 1/4 tsp pepper. Saute, stirring occasionally, until softened and charred in spots, 6–8 minutes. Push vegetables to the side or remove to a plate and keep warm.

Return the skillet to medium-high heat (if removed). Add 1 tbsp vegetable oil and let it shimmer. Add the thinly sliced steak in an even layer (work in two batches if needed so meat browns instead of steams). Let cook undisturbed 1 minute to get color, then stir and press with a spatula to break up and increase contact. Cook 2–3 minutes until mostly browned.

Mix the cooked peppers and onions back into the steak in the skillet, tossing to combine and heat through, about 30–60 seconds.

Taste and adjust seasoning, adding a pinch more salt or pepper if needed.

Lay 2 slices of provolone over each portion of meat and vegetables in the skillet. Reduce heat to low, cover the skillet with a lid or a sheet pan for 1 minute to melt the cheese.

Split the hoagie rolls and toast lightly on the griddle until golden (about 1 minute face-down). If using mayonnaise, spread approximately 1 tablespoon per roll (total 1/4 cup for four).

Use a spatula to scoop each cheesy steak-and-pepper mixture into a roll, dividing evenly among 4 rolls. Top each sandwich with a handful of crispy fried onions and a sprinkle of sliced green onions.

Serve immediately while hot.