Classic Philly Cheesesteak 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:
Place the ribeye in the freezer for 20 minutes before slicing for easier handling. Heat olive oil in a large skillet over medium-high heat. Add sliced onions and both bell peppers. Sauté until softened and slightly caramelized. Add the thinly sliced steak to the skillet and cook until browned. Season with garlic powder, salt, and black pepper. Reduce heat to low and lay provolone slices over the steak mixture. Let the cheese melt, then stir to combine. Slice hoagie rolls and optionally toast them in butter in a separate pan. Pile the hot cheesy steak and pepper mixture into each toasted roll. Serve hot with your favorite dipping sauce or fries.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 580 kcal | Servings: 4 servings