This month, our test kitchen rolled up its sleeves and tested extensively to create our ultimate version of this classic.
Italian hoagie rolls, halved almost all the way, keeping a hinge intact1 to 2 hours before you’re ready to make the cheesesteaks, place the ribeye in the freezer.
Prepare the Jimmy Nardello pepper: Removing the stem, slice it lengthwise, and remove the seeds. Next, slice the pepper into pieces that are about 2 inches long and ¼-inch wide. Set a medium skillet over high heat and add 1 tablespoon of canola oil. When the oil just begins to smoke, add the pepper slices along with 1/8 teaspoon salt, and sear the peppers while stirring constantly, for 2 to 3 minutes, until the peppers look charred.
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