Philly Cheesesteak, Ryan’s Way Recipe

Chill and slice steak

Place the ribeye in the freezer for 20–30 minutes until very firm but not frozen solid. Using a sharp knife, slice across the grain into very thin strips (about 1/8-inch). Season the slices with kosher salt, black pepper, and garlic powder; toss lightly to coat.

Prep vegetables and bread

Core, seed and thinly slice the green bell pepper into 1/4-inch strips. Thinly slice the yellow onion into 1/4-inch strips. Drain and slice pickled hot peppers if needed. Thinly slice green onions. Split hoagie rolls but keep attached on one side so they open like a book.

Heat a large cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon unsalted butter and 1 tablespoon neutral oil. When butter foams, add the sliced peppers and onions in an even layer. Season with 1/4 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally and pressing down with a spatula, until softened and lightly caramelized, about 8–10 minutes. Push vegetables to one side of the griddle and keep warm.

Increase heat to high. Add 1 tablespoon vegetable oil to the empty area of the griddle or use a second heavy skillet. When oil is shimmering, add the seasoned thin steak strips in a single even layer — do not overcrowd; cook in batches if necessary. Let cook undisturbed for 30–45 seconds to get a good sear, then flip and cook another 30–45 seconds until just cooked through. Using two spatulas, chop and pull the steak into bite-sized shreds on the griddle; combine with the pushed-aside peppers and onions so everything is evenly mixed and hot, about 1 minute.

Divide the steak and pepper-onion mixture evenly between the two hoagie rolls, piling into the center of each roll.

For each sandwich: first spoon about 1/4 cup Cheez Whiz over the steak, then top with two slices of provolone placed to cover the filling. Cover the griddle with a large lid or inverted sheet pan for 30–60 seconds to help the provolone and Cheez Whiz warm and meld. Alternatively, place assembled sandwiches under a broiler for 30–60 seconds until provolone melts—watch closely to avoid burning the rolls.

Open each sandwich and sprinkle the inside with sliced green onions, hot peppers to taste, and crispy fried onions for crunch. Add optional hot sauce if desired.

Close sandwiches, press lightly on the griddle for 10–15 seconds to fuse and warm the roll, then serve immediately.