Ingredients:
- 1 lb thinly sliced ribeye steak (or sirloin)
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 1–2 tbsp olive oil or butter
- Salt and black pepper to taste
- 4 hoagie rolls or sub rolls
- 4–8 slices provolone cheese (or American/cheez whiz for classic Philly style)
Instructions:
- Sauté Veggies:
- In a large skillet over medium-high heat, add a tablespoon of oil or butter.
- Add sliced onions, bell peppers, and mushrooms if using.
- Cook for 6–8 minutes until soft and slightly caramelized. Remove and set aside.
- Cook the Steak:
- In the same skillet, add a bit more oil if needed.
- Cook the thinly sliced beef over medium-high heat, breaking it apart with a spatula as it cooks.
- Season with salt and pepper.
- Once browned (about 4–5 minutes), add the cooked veggies back to the skillet and mix well.
- Add Cheese:
- Lower the heat. Lay cheese slices over the meat/veggie mix and cover the pan for 1–2 minutes until cheese melts.
- Stir to combine or leave in place for a gooey top layer.
- Assemble the Sandwiches:
- Toast the rolls lightly if desired.
- Pile the cheesy meat and veggie mixture into each roll.
- Serve hot!
Tips:
- Add hot peppers or a splash of hot sauce for heat
- Use garlic butter on the rolls for extra flavor
- Try Swiss or pepper jack for a twist on the cheese
Ready in: 25 minutes
Serves: 4
