Equipment Needed
- Large heavy skillet or cast-iron pan
- Sharp knife
- Cutting board
- Tongs or spatula
- Foil (optional, for resting)
Step-by-Step Instructions
I always start by prepping everything before turning on the heat because once the pan is hot, things move fast. I slice the steak as thin as possible, sometimes even partially freezing it first to make slicing easier. When I heat the skillet over medium-high heat and add the oil, I wait until it shimmers before adding the onions and peppers. The smell at this stage is incredible, and I stir them slowly, letting them soften and caramelize without rushing.
Once the vegetables are golden and sweet, I push them to the side of the pan and add the sliced beef. This is where I learned not to overcrowd the pan, because the first time I did, the meat steamed instead of searing. I season the beef right away with salt, pepper, and garlic powder, and I let it cook just until it loses its pink color. Overcooking here is a mistake I made once and never again.
After the beef is cooked, I mix it gently with the onions and peppers, letting the flavors combine. I lower the heat slightly and lay the cheese slices directly over the meat mixture. I cover the pan for about a minute, just until the cheese melts into every nook and cranny. Watching the cheese melt is oddly satisfying, and this step makes the sandwich truly indulgent.
While the cheese melts, I butter the inside of the hoagie rolls and toast them lightly in a separate pan. I’ve tried skipping this step, but toasting the rolls adds structure and prevents sogginess. I scoop the cheesy beef mixture straight into the warm rolls, and at this point, I usually have to stop myself from taking a bite immediately.(See the next page below to continue…)