Philly Cheesesteaks
Prep time:
Cook time:
Total time:
Serves: 4
- 3 tbsp. butter
- 1 onion, sliced into thick pieces
- 1 green pepper, sliced
- 6-8 oz mushrooms, sliced
- 1.5 lb ribeye steaks, chopped into small pieces
- 8 slices of Provolone cheese
- salt & pepper
- 4 sub rolls
- aluminum foil
- Preheat oven to 250 degrees.
- Slice open each sub roll and place on it's own piece of aluminum foil.
- Add 1 tbsp. butter to a large skillet and heat over medium heat until melted.
- Add onion, peppers and mushrooms. Sauté for about 7-9 minutes. Remove to a plate.
- Add 1 tbsp. butter back to skillet and heat until melted.
- Season steak with salt & pepper. Add ½ steak to the skillet.
- Cook for about 3 minutes stirring frequently.
- Add back ½ of the veggie/mushroom mixture. Season with more salt & pepper. Sauté for another couple minutes.
- Divide the mixture in half and move to opposite ends of the skillet.
- Top each half of the mixture with two slices of Provolone and allow to melt slightly.
- Carefully remove each mixture to separate sub rolls.
- Repeat with the remaining steak, veggies, mushrooms, cheese and sub rolls.
- Top with mayo or mustard if you'd like. Wrap in aluminum foil.
- Bake 12-15 minutes.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/philly-cheesesteaks/
3.5.3226