Philly Cheesesteak

Ingredients:

• 1 lb ribeye steak, thinly sliced (or substitute with flank steak)
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 green bell pepper, thinly sliced (optional)
• 1 cup mushrooms, sliced (optional)
• 6 slices provolone cheese (or American/cheese whiz for traditional taste)
• 4 hoagie rolls or long sandwich rolls
• 2 tablespoons butter, softened
• Salt and pepper to taste

Instructions:

1. Prepare the Steak:
   • Place the steak in the freezer for 20–30 minutes to make slicing easier. Slice it as thinly as possible against the grain.
2. Sauté Vegetables:
   • Heat olive oil in a skillet over medium heat.
   • Add onions, bell peppers, and mushrooms (if using). Sauté until softened, about 5–7 minutes. Remove from skillet and set aside.
3. Cook the Steak:
   • In the same skillet, add the thinly sliced steak. Season with salt and pepper. Cook over high heat, stirring frequently, until the steak is fully cooked (about 2–3 minutes).
4. Combine:
   • Reduce the heat to low. Add the cooked vegetables back into the skillet with the steak. Mix well.
   • Lay slices of provolone cheese over the mixture. Cover the skillet with a lid and let the cheese melt.
5. Toast the Rolls:
   • Spread softened butter on the inside of the hoagie rolls. Toast them in a separate skillet or under a broiler until golden brown.
6. Assemble:
   • Scoop the steak, veggie, and cheese mixture into the toasted rolls. Serve hot!

Tips for Success:

• Meat Substitution: If ribeye is unavailable, use flank or sirloin steak.
• Cheese Options: Cheese Whiz is a popular traditional option, but provolone or American cheese also works wonderfully.
• Add-ons: For a spicy twist, add sliced jalapeños or banana peppers.

Enjoy your authentic and delicious Philly Cheesesteak! 🥖🧀