Sizzling Ultimate Cheesesteak Sandwiches
Ingredients:
1 lb 450 g ribeye steak, thinly sliced
1 tablespoon olive oil
1 tablespoon unsalted butter
1 green bell pepper, thinly sliced
1 onion, thinly sliced
1 cup mushrooms, sliced
4 hoagie rolls or sub rolls
8 slices provolone cheese
1 teaspoon garlic powder
Salt and pepper to taste
Directions:
Prep the steak: Freeze the steak for 20 minutes to make slicing easier. Once partially frozen, slice it thinly against the grain.
Cook the veggies: Heat olive oil and butter in a large skillet over medium heat. Add the bell pepper, onion, and mushrooms. Sauté for 6-8 minutes until softened and slightly caramelized. Remove the vegetables from the skillet and set aside.
Cook the steak: In the same skillet, add the sliced steak. Season with garlic powder, salt, and pepper. Cook for 3-4 minutes, stirring frequently, until the steak is browned and cooked through.
Assemble the sandwiches: Reduce the heat to low. Return the vegetables to the skillet and mix them with the steak. Divide the mixture into four portions in the skillet. Top each portion with two slices of provolone cheese and allow it to melt.
Toast the rolls: While the cheese is melting, toast the hoagie rolls lightly in the oven or on a griddle.
Serve: Use a spatula to scoop each cheesesteak portion into a toasted roll. Serve hot with your favorite sides like fries or a simple salad.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes
Kcal: 520 kcal per serving Servings: 4
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