Get ready for a taste sensation with this classic Philly cheesesteak loaded with melted provolone and sautéed peppers! 🥖🧀🍖
Ingredients:
- 1 lb ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 4 slices provolone cheese
- 4 hoagie rolls or sub rolls
- 1 tablespoon butter (optional, for toasting rolls)
Directions:
First things first, pop that ribeye in the freezer for about 20 minutes. This makes slicing it thin a breeze! Next, heat up the olive oil in a large skillet over medium-high heat. Toss in the sliced onions along with the yellow and green bell peppers, and sauté them until they're nice and softened, getting a bit of a caramelized color.
Now it’s time to add the star of the show—the thinly sliced steak! Cook it in the skillet until it’s beautifully browned. Season everything with garlic powder, salt, and pepper to your liking. Once that’s looking delicious, reduce the heat to low and lay those glorious provolone slices right over the steak mixture. Let the cheese melt into that savory goodness, then give it a little stir to combine.
While that cheesy masterpiece is coming together, slice your hoagie rolls. If you’d like, you can toast them in some butter in a separate pan for added flavor. Finally, pile that hot, cheesy steak and pepper mixture into each toasted roll. Serve these beauties hot, with your favorite dipping sauce or some crispy fries on the side.
Enjoy your mouthwatering Philly cheesesteak! 🌶️✨🥪
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