Cheesesteaks are a classic for a reason. The meaty flavor of the beef combined with the melty cheese, crunchy sautéed veggies and toasty bread is an instant crowdpleaser.
Technique tip: Freeze the beef for 45 minutes. This will make thinly slicing your steak a breeze.
Swap option: Stuff the steak mixture into mushroom caps instead of hoagie buns for a twist on the original.
- 2 hoagie rolls, sliced
- 3 tablespoons unsalted butter, divided
- 1-2 green bell peppers, sliced
- 1/2 onion sliced
- 3-4 button mushrooms, sliced
- 1 pound rib-eye steak, thinly sliced against the grain
- Salt and pepper, to taste
- 2 teaspoons Worcestershire sauce
- 4 slices white American cheese
1. Preheat skillet over medium heat. Butter insides of hoagie rolls with 1 tablespoon of butter. Place hoagie rolls face down (one at a time) onto skillet until lightly browned and toasty. Set aside.
2. Add 1 tablespoon of butter to skillet and melt. Add bell pepper, onions and mushrooms to skillet. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent. Remove from pan and set aside.
3. Add 1 tablespoon of butter to skillet and melt. While butter is melting, season the sliced rib-eye steak with salt and pepper. Add rib-eye to skillet and cook for 2-4 minutes, stirring occasionally. Add Worcestershire sauce to skillet and stir to combine. Reduce heat to low and then return veggies to skillet and stir to combine. Split your steak mixture in half on either side of the skillet. Lay two pieces of cheese onto each half and let melt, about 1 minute.
4. Spoon cheesesteak mixture into your hoagie rolls. Serve immediately.