Philly cheesesteak

Ingredients

• ribeye steak6 oz
• salt.13 tsp
• black pepper.13 tsp
• (6-inch) hoagie roll1 piece
• ½ tablespoons butter, divided1 piece
• sliced onions.5 cup
• sliced green bell peppers.25 cup
• garlic, sliced1 clove
• olive oil1 tbsp
• provolone cheese2 slice

Instructions

1. 1

   Step 1

   Place the steak in the freezer for 15–20 minutes until firm but not frozen. This makes it easier to slice.

2. 2

   Step 2

   Cut the steak into very thin strips, about ⅛-inch thick. Season with salt and black pepper.

3. 3

   Step 3

   Preheat the oven to 350°F (177°C). Slice the roll open lengthwise, keeping one side intact.

4. 4

   Step 4

   Place the roll on a baking sheet. Dot the inside with ½ tablespoon of butter and bake for about 5 minutes, until toasted. Remove and cover to keep warm.

5. 5

   Step 5

   Melt 1 tablespoon of butter in a skillet over medium heat. Add the onions, bell peppers, and salt. Cook, stirring occasionally, until the onions are golden and caramelized, about 10 minutes.

6. 6

   Step 6

   Stir in the sliced garlic and cook for 1 more minute. Transfer the vegetables to a plate and cover to keep warm.

7. 7

   Step 7

   Heat the oil in the same skillet over medium heat. Add the sliced steak in an even layer. Cook for 1–2 minutes per side until fully cooked.

8. 8

   Step 8

   Return the vegetables to the skillet and stir to mix with the steak.

9. 9

   Step 9

   Lay provolone slices over the steak and vegetables. Reduce the heat to low, cover, and let the cheese melt for 1–2 minutes.

10. 10

    Step 10

    Use a spatula to scoop the cheesy steak and vegetables onto the toasted hoagie roll. Serve immediately.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Philly cheesesteak can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.