Philly Cheesesteak

Indulge in a classic Philly cheesesteak, where tender ribeye meets sautéed onions and peppers, all melted under gooey provolone. Perfect for a hearty weeknight dinner or game day feast!

• 453.6 g ribeye steak
• 1 medium onion
• 1 medium green bell pepper
• 4 slices provolone cheese
• 4 hoagie rolls submarine or hoagie rolls
• 2 tablespoons olive oil
• to taste salt
• to taste black pepper

Method

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the sliced onions and green bell peppers to the skillet and sauté until they are soft and caramelized, about 5-7 minutes.

3. 3

   Push the vegetables to one side of the skillet and add the thinly sliced ribeye steak. Cook until browned, about 3-5 minutes, stirring occasionally.

4. 4

   Season the meat with salt and black pepper to taste, and mix it with the sautéed onions and peppers.

5. 5

   Place the slices of provolone cheese on top of the meat and vegetables. Cover the skillet for a couple of minutes until the cheese is melted.

6. 6

   Divide the cheesesteak mixture among the hoagie rolls, making sure each roll is generously filled.

7. 7

   Serve immediately, optionally with hot sauce or your favorite condiments.