Philly Cheesesteaks
Philly cheesesteaks are one of the most iconic sandwiches, and for very good reason. The combination of thinly sliced ribeye, jammy caramelized onions, and ooey-gooey melted cheese makes for a truly unforgettable lunch sandwich creation.
Ingredients :
- 2 Tbsp. extra-virgin olive oil, divided
- 2 green bell peppers, seeds and ribs removed, thinly sliced
- 2 red bell peppers, seeds and ribs removed, thinly sliced
- 1 large yellow onion, sliced
- Kosher salt
- 1 1/2 lb. sirloin steak, thinly sliced
- Freshly ground black pepper
- 8 slices provolone
- 4 hoagie rolls
Directions :
- In a large skillet over medium heat, heat 1 Tbsp. oil. Add bell peppers and onion; season with salt. Cook, stirring often, until caramelized, 12 to 15 minutes. Transfer bell peppers and onion to a plate.
- In same skillet over medium-high heat, heat remaining 1 Tbsp. oil. Cook steak, turning occasionally, until desired degree of doneness, about 5 minutes; season with salt and pepper.
- Return veggies to skillet and toss to combine with steak. Top with provolone. Cover and cook until cheese is melted, about 3 minutes more.
- Using a serrated knife, cut into long side of each roll, being sure not to cut all the way through. Divide cheesesteak mixture among rolls.
