Philly Cheesesteak

Ingredients

• 1.5 pounds ribeye steak, very thinly sliced
• 2 tablespoons vegetable oil
• 2 yellow onions, thinly sliced
• 1 green bell pepper, thinly sliced (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 slices provolone cheese
• 4 hoagie rolls, split
• 2 tablespoons unsalted butter

Instructions

1. Freeze the ribeye for 30 minutes before slicing to make it easier to cut paper-thin against the grain, if not already sliced.
2. Heat 1 tablespoon of vegetable oil in a large cast-iron skillet or griddle over medium heat.
3. Add the sliced onions and bell pepper if using, and cook for 8 to 10 minutes, stirring occasionally, until soft and lightly golden; transfer to a plate.
4. Increase the heat to medium-high and add the remaining 1 tablespoon of oil to the same skillet.
5. Add the thinly sliced ribeye in a single layer, season with the kosher salt and black pepper, and cook for 2 to 3 minutes without stirring too much, until the bottom develops good browning.
6. Chop the steak roughly with a spatula as it cooks, then continue cooking for 1 to 2 minutes more until no pink remains and the internal temperature reaches at least 145 degrees F.
7. Return the onions and peppers to the skillet with the steak and toss to combine.
8. Divide the steak mixture into 4 mounds in the skillet and lay 2 slices of provolone over each mound; cover the pan for 1 to 2 minutes until the cheese is fully melted.
9. Meanwhile, split the hoagie rolls and butter the cut sides, then toast them cut-side down in a dry skillet or under the broiler for 1 to 2 minutes until golden.
10. Use a spatula to scoop each cheesy steak mound directly into a toasted roll.
11. Serve immediately while the cheese is still melty and the bread is warm and crisp.

Nutrition

Calories	640
Protein	40 g
Fat	34 g
Carbs	42 g
Fiber	2 g
Sodium	900 mg

Estimated per serving