Philly Cheesesteak

Slicing the steak paper-thin — easiest when it's partially frozen — is the single biggest factor in getting that classic tender, chopped texture.

Instructions

1. 1

   Season the thinly sliced steak generously with salt and pepper.

2. 2

   Heat 1 tablespoon oil in a large skillet or griddle over medium heat. Add the onion (and bell pepper, if using) and cook, stirring occasionally, until softened and lightly caramelized, 10–12 minutes. Transfer to a plate.

3. 3

   Split and butter the hoagie rolls, then toast them cut-side down in the same skillet for 1–2 minutes, until lightly golden. Set aside.

4. 4

   Increase the heat to high and add the remaining 2 tablespoons oil to the skillet.

5. 5

   Add the sliced steak in a single layer and let it sear for about 1 minute, then start chopping and mixing it directly in the pan with a metal spatula, continuing to cook until no longer pink, about 3–4 minutes total. Chopping the meat as it cooks (rather than slicing it whole afterward) is the traditional technique that gives cheesesteak its characteristic texture.

6. 6

   Return the cooked onions (and peppers) to the pan with the steak and mix together.

7. 7

   Divide the steak mixture into 4 portions directly in the pan, and lay the provolone slices over each portion, covering completely.

8. 8

   Cover the pan or tent with foil for 1–2 minutes, just until the cheese fully melts and gets slightly gooey.

9. 9

   Using the spatula, scoop each cheesy steak portion directly into a toasted hoagie roll.

10. 10

    Serve immediately while hot and the cheese is still melty.