Name: Philly cheesesteak sandwich
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, thinly sliced against the grain; 0.5 oz provolone cheese, thinly sliced; 1 hoagie roll, split; 1/2 green bell pepper, thinly sliced; 1/3 cup yellow onion, thinly sliced; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Ingredients

9 items

5 oz beef top sirloin steak, thinly sliced against the grain
½ oz provolone cheese, thinly sliced
1 hoagie roll, split
1/2 green bell pepper, thinly sliced
1/3 cup yellow onion, thinly sliced
1 tsp olive oil
1/4 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder

Instructions

Prep 20 min · Cook 0 min

Heat half the olive oil in a 12-inch skillet over medium-high heat. Add the sliced bell pepper and onion. Sauté until the vegetables are softened and slightly charred, about 5 minutes. Remove the vegetables from the skillet and set aside.
Wipe out the skillet and heat the remaining oil over high heat. Add the thinly sliced steak in a single layer and season with salt, black pepper, and garlic powder. Cook without moving for 2 minutes to brown, then toss and cook until the beef is just cooked through, about 1 minute more. Done when no pink remains, 145°F.
Lower the heat to medium. Divide the steak into a pile the length of your roll and top with the sautéed vegetables. Place the provolone cheese over the top and cover the pan for 1 minute until the cheese is melted.
While the cheese melts, toast the split roll in the skillet or a toaster. Place the open roll facedown over the meat and vegetable pile, then use a spatula to flip the entire filling into the roll.

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Ingredients

Instructions

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