Fully Loaded Cheesesteak (Print version)

A fully loaded cheesesteak piled with thin steak, peppers, onions, mushrooms, provolone, cheese sauce, and toasted hoagie rolls.

# Ingredients:

For the steak and vegetables

01 - 1 1/2 lb (680 g) ribeye or sirloin steak, very thinly sliced
02 - 1 tablespoon vegetable oil, plus more as needed
03 - 1 large yellow onion, thinly sliced
04 - 1 green bell pepper, thinly sliced
05 - 1 red bell pepper, thinly sliced
06 - 8 oz (225 g) cremini mushrooms, sliced
07 - 1 teaspoon kosher salt, divided
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon garlic powder

For the cheese and rolls

10 - 4 large hoagie rolls, split but not cut all the way through
11 - 8 slices provolone cheese
12 - 1 cup (240 ml) warm cheese sauce or Cheez Whiz-style sauce
13 - 1/4 cup pickled jalapenos or banana peppers, optional
14 - 2 tablespoons unsalted butter, softened

# Instructions:

01 - Place the steak in the freezer for 25-30 minutes until firm but not frozen solid. Slice very thinly across the grain, then season with 1/2 teaspoon salt, pepper, and garlic powder.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, bell peppers, mushrooms, and the remaining 1/2 teaspoon salt. Cook for 8-10 minutes, stirring often, until softened and browned in spots. Transfer to a plate.
03 - Spread the cut sides of the rolls lightly with butter. Toast cut-side down in the skillet or under the broiler for 1-2 minutes, just until lightly golden.
04 - Add a little more oil if the pan is dry. Add the steak in an even layer and cook for 2-4 minutes, chopping and turning with a spatula, until browned with no raw-looking spots.
05 - Return the vegetables to the skillet and toss with the steak. Divide the filling into four piles, top each with 2 slices provolone, and cover for 1 minute until melted.
06 - Scoop each cheesy steak pile into a toasted roll. Spoon warm cheese sauce over the top and add pickled jalapenos or banana peppers if using. Serve hot.

# Good to know:

01 - Freezing the steak briefly makes thin slicing much easier.
02 - Cook the steak in batches if your skillet is crowded.
03 - Serve immediately after assembling for the best bread texture.

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