“A classic, hearty sandwich loaded with tender steak, melted cheese, and sautéed peppers—perfect for lunch or dinner!”
Ingredients:
1 lb ribeye steak, thinly sliced (or flank steak) 🥩
1 green bell pepper, thinly sliced 🫑
1 medium onion, thinly sliced 🧅
2 tbsp olive oil 🫒
2 tbsp butter 🧈
4 hoagie rolls or sandwich buns 🌭
8 slices provolone cheese 🧀
Salt and black pepper, to taste 🧂
Optional: Pickled jalapeños for extra heat 🌶️
Instructions:
1️⃣ Prepare the Steak:
Place the steak in the freezer for 15-20 minutes to firm it up (this makes it easier to slice thinly).
Thinly slice the steak across the grain and season lightly with salt and pepper.
2️⃣ Sauté the Vegetables:
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.
Add the bell peppers and onions. Sauté for 5-7 minutes until softened and slightly caramelized. Remove from the skillet and set aside.
3️⃣ Cook the Steak:
In the same skillet, heat the remaining olive oil and butter over high heat.
Add the sliced steak and cook for 2-3 minutes, stirring occasionally, until browned.
Return the sautéed peppers and onions to the skillet with the steak and toss to combine.
4️⃣ Assemble the Sandwiches:
Preheat your oven broiler to high.
Slice the hoagie rolls and place them on a baking sheet.
Fill each roll with the steak, peppers, and onions mixture. Top with 2 slices of provolone cheese per sandwich.
5️⃣ Melt the Cheese:
Place the sandwiches under the broiler for 1-2 minutes, or until the cheese is melted and bubbly. Watch closely to prevent burning.
6️⃣ Serve:
Remove from the oven and serve hot. Add pickled jalapeños for extra heat if desired.
Serving Suggestions:
Pair with crispy fries, a side salad, or coleslaw for a complete meal.
Chef’s Tips:
For authentic cheesesteaks, use Cheez Whiz instead of provolone cheese.
Add mushrooms for an extra layer of flavor.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings
