Philly Cheesesteak is an American classic that combines thinly shaved steak, bell peppers and onions, and melted provolone cheese on a deli fresh hoagie.
Before starting to cook, you need to par-freeze the steaks to make it easy to slice them thinly. Start this process 30-45 minutes before you're ready to make the sandwiches.
Prepare the ingredients:
Take the steaks out of the package and place them onto the parchment paper covered cutting board. Place the cutting board with steaks into the freezer and set the timer. Let them partially freeze for 30-45 minutes.
When the steaks are partially frozen, use a sharp knife to slice the steaks against the grain, as thinly as you can.
Slice onion and bell peppers thinly as well and slice the hoagie rolls through the top but not all the way through.
Spread some butter inside each hoagie roll and set aside.
Cooking the steak sandwich:
You can use a flat top gill, a griddle, or a couple of large cast iron cooking pans.
In a mixing bowl, combine shaved steak, salt, pepper, and Worcestershire sauce. Mix well.
Preheat the griddle or the cooking pans over medium to medium-high heat. Great it with some oil.
Start sautéing onions and peppers until completely softened and start to get golden brown. You can set them aside to the cooler side or set them aside off the heat completely.
On the side of the griddle/grill (or in a separate pan) place the hoagie rolls to warm up.
Add a little more oil if needed and spread steaks into one even layer. Sear the steak, tossing it from time to time until just cooked through.
Stir in the onions and peppers. Turn off heat.
Separate the mixture into 4 even mounds and top each mound with two slices of cheese. Let the cheese melt and transfer each cheesy steak mixture into each hoagie roll.