🥖 Philly-Style Cheesesteaks

Ingredients

• Filling

• 1½ lb Ribeye steak, or sirloin
• 2 tbsp Vegetable oil (soybean)
• 1 Yellow onion, thinly sliced
• 1 Green bell pepper, thinly sliced
• ½ tsp Table salt
• ¼ tsp Ground black pepper
• ½ tsp Garlic powder
• 8 slice Sliced provolone (deli)

• To serve

• 4 Sub rolls, split
• 1 tbsp Butter, salted, softened

Nutrition

Steps

You’ll need: large heavy skillet or griddle, sharp knife, spatula, instant-read thermometer.

1. Wrap the steak and freeze it 20 minutes so it firms up. Slice it as thin as you can across the grain, trimming off large pieces of fat.
2. Heat 1 tablespoon oil in a large skillet over medium heat. Cook the onion and pepper 8 to 10 minutes, stirring now and then, until soft and lightly browned. Move them to a bowl.
3. Raise the heat to medium-high and add the rest of the oil. Add the steak in a single layer (in batches if needed) and season with salt, pepper and garlic powder. Cook 3 to 4 minutes, turning and chopping with the spatula, until browned with no pink left. Thin slices pass 145°F quickly; check a thicker piece with a thermometer.
4. Wash your hands and the board that held the raw steak. Stir the vegetables back in and divide the filling into 4 piles in the pan. Lay 2 slices of provolone over each pile and let it melt, about 1 minute.
5. Butter the cut sides of the rolls and toast them in a second pan or under the broiler. Slide a spatula under each pile and turn it into a roll.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.