Philadelphia Cheesesteak

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1 1/2 lb ribeye steak, sliced paper-thin against the grain
• 4 soft Italian hoagie rolls (Amoroso-style if available)
• 2 large yellow onions, halved and thinly sliced
• 1 medium green bell pepper, seeded and thinly sliced
• 8 mild provolone cheese slices
• 1/2 cup Cheez Whiz, warmed until pourable (optional classic finish)
• 3 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder

Instructions

1. 1If the steak is not already shaved, place it in the freezer for 25–30 minutes until firm but not frozen solid; slice as thinly as possible against the grain and keep cold until cooking.
2. 2Halve and thinly slice the onions; seed and thinly slice the bell pepper. Split the rolls lengthwise, leaving a hinge, and set aside.
3. 3Heat a large cast-iron skillet or flat griddle over medium-high heat until a drop of water skitters. Add half the oil and half the butter.
4. 4Add the onions and cook, stirring occasionally, 8–10 minutes until soft, golden, and sweet at the edges. Push to one side of the pan.
5. 5Add the remaining oil. Scatter the bell pepper into the empty space and cook 4–5 minutes until lightly blistered and tender-crisp; mix with the onions and push everything to the cool edge of the pan.
6. 6Increase heat to high. Spread the cold sliced beef in a single layer across the hot surface; let it sear undisturbed 60–90 seconds until the underside browns.
7. 7Flip and chop the beef roughly with a stiff spatula, breaking it into bite-size ribbons while it finishes cooking, 2–3 minutes more until just cooked through and still juicy.
8. 8Season the beef with the salt, black pepper, and garlic powder; toss thoroughly. Fold the onions and peppers into the meat and spread the mixture into four neat oblong piles roughly the length of the rolls.
9. 9Lay two provolone slices over each pile (or drizzle warmed Cheez Whiz generously). Reduce heat to low, cover the pan loosely with a lid or sheet pan, and let the cheese melt 1–2 minutes.
10. 10Meanwhile, lightly butter the cut sides of the rolls and toast them cut-side down on a second skillet or the edge of the griddle 1–2 minutes until warm and barely golden.
11. 11Open each warm roll and, using a wide spatula, scoop one cheesy beef pile straight into it, scraping up the browned bits. Press the roll closed gently so the juices soak in.
12. 12Rest the assembled sandwiches 1 minute so the bread softens slightly, then serve immediately while the cheese is still stretchy and the meat is hot.