Cut up the peppers and onions thinly. Mince the garlic.
Cut the beef into thin slices. Pro Tip: Cutting it when the beef is a little bit frozen will make it much easier to get thin slices. Place the steak in the freezer and give it around 30 minutes to an hour and then slice it.
Add half of the oil into a large skillet and heat over medium-high heat. Once warm, add the onions and sauté for a few minutes to caramelize them, stirring occasionally (3-4 minutes). Then, add the garlic and sauté for one minute.
Add the peppers and cook them for a few minutes to soften them (3-4 minutes). Remove the veg from the pan and set it aside.
Pour in the rest of the oil, turn up to high heat, and add the thinly-sliced beef. Sprinkle well with salt and pepper, then cook for 3 minutes, flip, then cook for a further 2-3 minutes. Once the meat is seared – no longer pink – add the veggies back in and turn off the heat.
Separate the mix into four patties (refer to the photo on the blog). Add a slice of cheese over the top of each "patty" and allow it to soften and melt.
In the meantime, cut your chosen rolls lengthwise, without cutting all the way through. Butter the insides, then lightly toast them on a dry pan for a few minutes. Watch them closely – they do burn quickly.
Spread some mayo – or alternative sauce – over the toasted hoagie rolls, then add meat and vegetables, and the cheese. You can scoop each pre-made patty into the bread or place the bread over the patty and flip over with a spatula.If you have any leftover mixture, you can keep it in the fridge in an air-tight container for up to 5 days. Alternatively, freeze it for up to a month. To reheat, do so on the stovetop or in the microwave.
The meat: The best meat for Philly cheesesteak is more tender cuts that won't be too difficult to chew. I recommend going for ribeye steak, sirloin steak, or top round.Alternatively, you can replace the cheese steak with chicken or a vegan alternative. Soy-based faux-meats or seitan are particularly popular.The cheese: Traditionally, Provolone cheese is used – a soft, smoked cow's cheese from Italy. Other choices include classic American cheese (white or yellow) or even Cheez Whiz. Pick a cheese with a mild, milky flavor, like Swiss. A cheese that won't take away from the spices and the meat. Alternatively, you can forgo the cheese altogether.The Sauce: Mayo is the top choice. You can swap it for garlic mayo, garlic butter, or your favorite aioli. Ketchup is also acceptable, though loyalists may not be so fond.If you want a bit more heat and depth of flavor, Worcestershire sauce or horseradish are great options that complement beef well. You can also omit the sauce entirely if you prefer.Check the blog post for serving suggestions and more tips!