Quick Philly Cheesesteak (Print Version)
# Ingredients:
→ Filling Ingredients
01 -
1 large onion, cut into thin slices
02 -
1 green bell pepper, sliced into strips
03 -
1 pound ribeye steak, cut thin
04 -
8 Provolone cheese slices
05 -
2 tablespoons of olive oil
06 -
Season to taste with salt and black pepper
→ Bread Ingredients
07 -
4 toasted hoagie rolls, split down the middle
# Instructions:
01 -
Freeze the steak slightly so it’s easier to handle, then slice it finely, cutting it against the grain for tenderness.
02 -
Warm up a large skillet over medium heat with one tablespoon of oil. Toss in the onion and bell pepper slices, sprinkle salt and pepper, and cook them until soft and golden. Move the veggies out of the skillet when done.
03 -
Crank the heat to high, add the other tablespoon of oil, and throw in the steak slices. Season them and stir them around until they brown up nicely. Divide the cooked meat into separate portions.
04 -
Lay some steak portions on the bottom half of each roll. Pile on the sautéed onions and peppers, then place two cheese slices on top.
05 -
Pop the sandwiches under a broiler for a couple of minutes until the cheese is gooey and melted. Cap the hoagies with the top rolls and enjoy while hot.
# Notes:
01 -
For a classic twist, try adding Cheez Whiz along with or instead of Provolone.
02 -
Want it spicy? Toss in some sliced jalapeños while cooking the veggies.
03 -
Go for hearty bread to keep everything together without getting soggy.