Cheesesteak Recipe

Slice the steak very thinly across the grain. If not pre-sliced, chill the steak 20 minutes and slice against the grain as thin as possible. Pat slices dry with paper towel.

Clean mushrooms and slice thin. Core and thinly slice the sweet bell pepper into 1/4-inch strips. Peel and thinly slice the onion into half-moons.

Split the hoagie rolls lengthwise, leaving a hinge if desired. Set cheese slices and bleu crumbles within reach.

Sauté veggies

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the sliced onions and peppers. Season with 1/2 teaspoon kosher salt and half of the black pepper. Sauté, stirring occasionally, until the onions are soft and starting to brown, about 6–8 minutes.

Add the sliced mushrooms to the pan and continue cooking until the mushrooms release their moisture and turn golden, about 5–6 more minutes. Taste and adjust seasoning with remaining salt and pepper. Remove the vegetable mixture to a bowl and keep warm.

High-heat sear

Return the same skillet to high heat and add a small drizzle (about 1/2 tablespoon) of olive oil. When the pan is smoking slightly hot, add half of the thinly sliced steak in an even layer; do not overcrowd. Sprinkle with garlic powder and a pinch of salt and pepper. Let the meat sear undisturbed for 30–45 seconds, then stir and flip quickly—cook until just browned, about 1–2 minutes total for thin slices. Transfer cooked steak to a plate and repeat with remaining steak.

After both batches are cooked, return all steak to the pan, toss briefly with the reserved vegetables to combine and warm through, about 30 seconds.

Reduce heat to low. Spread 1/2 tablespoon mayonnaise (optional) on the cut sides of each roll and lightly butter the outer surfaces for toasting.

Arrange the steak and vegetable mixture in four even mounds in the skillet (or split into two pans if necessary). Top each mound with 1–2 tablespoons cherry hot sauce, spreading lightly so every bite has some heat and cherry flavor.

Drape 1–2 slices of American cheese over each mound so it melts and covers the meat and vegetables. Sprinkle about 1 tablespoon bleu cheese crumbles onto each mound (distribute the 1/4 cup evenly). Cover the skillet with a lid or a sheet pan for 1–2 minutes to help the cheeses melt.

While cheese is melting, place the buttered rolls cut-side down on a separate hot pan or griddle and toast until golden, about 1–2 minutes.

Open each roll, spoon an even portion of the cheesesteak mixture into each toasted roll. If desired, sprinkle chopped parsley over the top for color.

Serve immediately with extra cherry hot sauce on the side. Enjoy.