Cheesesteak.

Here’s a classic recipe for a Cheesesteak Sandwich — a Philly favorite that’s quick, easy, and full of flavor!

Ingredients:

• 1 lb thinly sliced ribeye steak (or sirloin, if preferred)
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced (optional)
• 2 tbsp olive oil (or butter for extra richness)
• 4 hoagie rolls or sub rolls
• 4 slices provolone cheese (or American cheese, if preferred)
• Salt and pepper, to taste
• Optional: Mushrooms, sautéed, for added flavor
• Optional: Hot or sweet peppers for extra heat or sweetness

Instructions:

1. Prepare the ingredients:

• If the steak isn’t pre-sliced, place it in the freezer for about 30 minutes to firm it up, making it easier to slice thinly. Then, slice the steak into thin strips against the grain.
• Slice the onion, bell pepper (if using), and any additional vegetables.

2. Cook the vegetables:

• In a large skillet or griddle, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and bell peppers (and any mushrooms if using) and cook, stirring occasionally, until they’re softened and lightly caramelized, about 6-8 minutes. Remove them from the pan and set them aside.

3. Cook the steak:

• In the same skillet, add another tablespoon of olive oil (or butter). Raise the heat to medium-high. Add the thinly sliced steak in a single layer, working in batches if needed to avoid overcrowding.
• Season the steak with salt and pepper to taste. Cook the steak for 3-4 minutes, stirring occasionally, until it’s browned and cooked through.

4. Combine the steak and veggies:

• Once the steak is cooked, add the cooked onions, peppers, and mushrooms (if using) back into the pan. Stir everything together for 1-2 minutes to combine and heat through.

5. Assemble the cheesesteak:

• Slice your hoagie rolls lengthwise, being careful not to cut all the way through (leaving a hinge on one side).
• If you prefer, you can toast the rolls lightly in the oven or on a griddle for extra crunch.
• Spoon the steak and vegetable mixture into the hoagie rolls, dividing it evenly among the rolls.
• Top each sandwich with a slice of provolone cheese (or American cheese). You can either melt the cheese on top by covering the pan with a lid for a minute or place the sandwiches under the broiler for 1-2 minutes.

6. Serve:

• Once the cheese is melted and the sandwich is ready, serve immediately. Enjoy with a side of fries or chips for a classic cheesesteak meal!

Tips:

• For authentic flavor, use ribeye steak as it’s tender and flavorful, but you can substitute with other cuts like flank or sirloin.
• Feel free to add hot peppers, sautéed mushrooms, or even different cheeses (like Cheez Whiz for a more traditional Philly-style cheesesteak).
• If you don’t have hoagie rolls, any soft sub roll will work, but a crusty Italian roll adds extra texture.

Enjoy your delicious homemade Cheesesteak!