Classic Philly Cheesesteak Sandwich

Ingredients

Instructions

0 of 7 steps complete

1. 1Freeze the steak for 30–45 minutes until firm but not solid, then slice it against the grain as thinly as possible — almost shaving it. Thin slices cook in seconds and stay tender.
2. 2Heat 1 tbsp of the oil in a large skillet or griddle over medium heat. Add the onions (and bell pepper if using) with a pinch of salt and cook 10–12 minutes, stirring occasionally, until soft and deeply golden. Transfer to a plate.
3. 3Split the hoagie rolls without cutting all the way through, spread with butter (and mayo if using) and toast cut-side down in the skillet until golden. Set aside.
4. 4Raise the heat to high and add the remaining 2 tbsp oil. Add the steak in a single layer, season with the salt, pepper and garlic powder, and cook undisturbed for 1–2 minutes, then chop and toss with two spatulas for 1–2 minutes more until just cooked through with no pink remaining. Thin steak cooks fast — don't overdo it.
5. 5Return the onions and peppers to the skillet and toss with the steak. Divide the mixture into 4 portions in the pan and lay 2 slices of provolone over each. Cover for 30–60 seconds until the cheese melts into the meat.
6. 6Scoop each cheesy portion into a toasted roll with a spatula. Serve immediately while the cheese is molten, with pickled peppers or chips on the side.
7. 7Leftover filling keeps in the fridge for 2 days; reheat in a hot skillet and assemble fresh rolls for the best texture.