You can’t see me right now, but I have both hands up. One of my favorite things about cheesesteaks are the toppings options. Normally, I’m layering slices of cheese on top of hot banana peppers, sautéed onions, marinara sauce and thinly sliced medium rare sirloin steak. Good lawd, stop me!
This is a quick and easy recipe, perfect for lunch or dinner and sure to be a real crowd pleaser.
Pro Tip: Cook the steak at medium to medium rare and slice as thin as you can before chopping. Don’t hold back on the toppings. Toast your buns.
Pat your steaks dry with a paper towel. Coat the steaks with 1 tbsp of avocado oil as a binder, then sprinkle generously with the salt and ground black pepper on all sides. Preheat your Stargazer Cast Iron skillet on low for 5-10 minutes before gradually turning the heat up to medium-high. Add the rest of the avocado oil to the preheated skillet and allow it 30 seconds to heat up prior to adding the steaks. Add the seasoned steaks to the pan and sear for 4 minutes on each side. Remove the steaks from the skillet and let rest for 10 minutes prior to dicing.
Preheat your oven to 375°F. Dice the steaks into ¼” pieces. Fill a hoagie roll with the steak chips. Add your desired topping on top of the steak inside the hoagie roll, adding the cheese last so that it’s on top. Place the entire cheesesteak hoagie back to the skillet that you seared your steaks in and place the skillet in the preheated oven on the center rack. Bake the sandwich(es) until the cheese is melted and the bun begins to brown (approximately 5-10 minutes).
Carefully remove the skillet from the oven and serve immediately.