Classic Philly Cheesesteak Sandwich
Ingredients
- 16 oz Rib-eye steak Thinly sliced against the grain
- 1 whole Onion Large, sliced
- 1 whole Green bell pepper Medium, sliced
- 1 whole Red bell pepper Medium, sliced
- 8 slices Provolone cheese Alternatively use Cheez Whiz
- 4 whole Hoagie rolls Large, toasted
- 2 tbsp Olive oil Divided use
- 1 tsp Salt Kosher
- 0.5 tsp Black pepper Freshly ground
Instructions
- Place rib-eye in the freezer for 30 minutes to make slicing easier, then slice as thinly as possible against the grain.
- Heat 1 tablespoon of olive oil in a large skillet or griddle over medium-high heat. Add the sliced onions and bell peppers, cooking until softened and lightly browned.
- Push the vegetables to one side of the skillet. Add the remaining olive oil and the sliced beef to the empty side. Season with salt and pepper.
- Cook the beef for 2 to 3 minutes until browned, then mix together with the sautéed vegetables.
- Divide the meat and vegetable mixture into four equal portions in the skillet. Top each portion with two slices of provolone cheese and let it melt for 1 minute.
- Place a toasted hoagie roll over each portion, slide a spatula underneath, and flip the sandwich right side up. Serve immediately.