Sandwich
Philly Cheesesteak
Thinly sliced beef with sautéed peppers and onions topped with melted provolone.
The trick is thin slices and a screaming-hot surface. Freeze the ribeye briefly and the rest is easy.
Ingredients
- 1½ lb ribeye steak, very thinly sliced
- 4 hoagie rolls
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 tbsp oil
- 2 tbsp butter
- 8 slices provolone cheese
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- Salt and black pepper
Method
- 1
Place the steak in the freezer for 20–30 minutes before slicing. It firms up and makes very thin slices much easier.
- 2
Heat the oil and 1 tablespoon butter on a large griddle or skillet over medium-high heat. Cook the onions and peppers 5–7 minutes until softened and lightly caramelized, then remove.
- 3
Raise the heat to high. Add the remaining butter and spread the steak across the hot surface. Season with garlic powder, salt, and pepper and cook about 2–3 minutes, chopping and turning the meat as it browns.
- 4
Add the Worcestershire and return the vegetables. Divide the mixture into four portions and lay two slices of provolone over each. Let the cheese melt.
- 5
Toast the hoagie rolls lightly, then load each with the hot beef, peppers, onions, and melted cheese.