- 4 tablespoons unsalted butter
- 2 teaspoons garlic powder
- 4 (8-inch) hoagie rolls
- 2 tablespoons neutral oil, such as canola
- 2 pounds rib-eye steak, thinly shaved
- 1½ teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 12 slices white American or provolone cheese (alternatively, 2 cups cheese whiz)
- 1 cup caramelized onions (optional)
- 1 cup sautéed bell peppers (optional)
- 1 cup griddled button mushrooms (optional)
- 1/2 cup chopped cherry peppers (optional)
This sandwich is the most iconic dish in all of Philly! I love the debate that surrounds it for which restaurant makes it best. But if you can't make it to the City of Brotherly Love to get an authentic cheesesteak, this homemade version will satisfy your cravings ... and then some.
Technique tip: If slicing the meat yourself, freeze before cutting to make it easier to get the slices as thin as possible.
Swap option: You may use thinly sliced chicken or pork for a leaner bite.
Preheat a large griddle to medium-high.2.
Melt the butter in a small pot and stir in the garlic powder.3.
Slice the hoagie roll (while still keeping the roll connected) and brush the inside of the hoagie roll with the garlic butter. Place the buttered side down on the griddle to toast until golden brown and crispy. Set aside.4.
Brush the griddle with vegetable oil and increase the heat to high. Once you start to see the oil slightly smoke, spread the shaved ribeye in a thin layer and season with salt and pepper. Allow the meat to cook undisturbed, about 2 minutes. Flip the meat and continue to cook until the meat is cooked through, 2 to 3 minutes.5.
Divide the meat into 4 equal size portions on the griddle and top each pile with 3 slices of cheese and onions, bell peppers, mushrooms and cherry peppers, if using.6.
Mix together the meat and cheese on the griddle then place the toasted hoagie roll on top of the meat and cheese. Using a spatula, turn the meat onto the hoagie roll, slice and serve.