Philly Cheesesteak Sandwiches

Ingredients

• 1 (12-ounce) boneless rib-eye steak, flank steak or steak type of your choice
• 2 tablespoons vegetable oil
• 1 medium bell pepper, cored, seeded, and thinly sliced 
• 1/2 medium yellow onion, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 4 ounces provolone cheese, thinly sliced
• 2 hoagie rolls, split horizontally and toasted

• Instructions

  Trim off any excess fat from the steak and cut it against the grain into very thin slices; set aside. Heat the oil in a large frying pan over medium-high heat until simmering.  Add the bell pepper and the onion. Season with salt and pepper and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. Push all of the vegetables to one side of the pan, add the sliced steak in a single layer, and season with salt and pepper. Cook, stirring occasionally, until the meat is no longer pink, about 3 minutes. Reduce the heat to low. Divide the steak into 2 piles roughly the size of the hoagie rolls. Place half of the vegetables on top of each steak portion. Lay half of the cheese over each portion of steak and vegetables. Cover the pan with a tight fitting lid and let cook undisturbed until the cheese has melted, about 3 to 4 minutes. Using a flat spatula, scoop each pile into into a roll and serve immediately.

  
  

  

  
  

  

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