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Steak and Onions

Steak and Onions

Leigh Belanger
The classic Philly cheesesteak features thinly shaved griddled steak and gooey cheese. Duplicating the results at home is tricky—it’s hard to slice steak as thinly as the sandwich shops—but this recipe provides a tasty approximation.

Makes enough for 4 sandwiches


  • 1 12- ounce boneless rib-eye or sirloin steak
  • 2 tablespoons vegetable oil divided
  • ¼ to ½ teaspoon kosher salt
  • 1 medium onion halved and cut into ¼-inch-thick slices
  • 1 small red or green bell pepper cut into ¼-inch-thick slices
  • 1 teaspoon Worcestershire sauce
  • Freshly cracked black pepper to taste


  • Remove steak from the refrigerator, pat dry with paper towels, and let rest for 15 minutes. Meanwhile, heat a large cast iron skillet over high heat for about 5 minutes.
  • When skillet is hot, add a tablespoon of vegetable oil and swirl to coat the pan. Salt steak, add to pan, and cook for 3 to 4 minutes each side, or until a meat thermometer inserted into the steak reads 125°F to 130°F. Turn off heat, transfer steak to a cutting board, and cover loosely with foil.
  • Wipe out skillet and heat remaining vegetable oil over medium-high heat. Once shimmering, add onions and a pinch of salt and cook, stirring often, for 3 to 5 minutes. Add peppers and continue to cook, stirring, for 15 to 20 minutes, adjusting heat to medium if vegetables are browning too quickly. Stir in Worcestershire sauce and cook for another 2 to 3 minutes. Turn off heat, taste, and add salt and pepper as needed.
  • Slice steak as thinly as possible, then add the slices to the pan with the onions and peppers. Return heat to medium and stir to combine the steak and vegetables. Taste and adjust seasoning as needed.

Leigh Belanger

Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.