Cheesy Philly Cheesesteaks
Juicy chopped steak, sautéed peppers and onions, and two melted cheeses piled into toasted hoagie rolls.
Ingredients
- 1 ½ lb ribeye or sirloin steak very thinly sliced and chopped
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 large green bell pepper diced
- 2 garlic cloves minced
- 1 tbsp Worcestershire sauce
- ½ tsp salt plus more to taste
- ½ tsp black pepper
- 4 hoagie rolls
- 2 tbsp butter softened
- 8 slices provolone cheese
- 1 cup shredded low-moisture mozzarella
- 1 tbsp chopped parsley optional
Instructions
- Preheat the oven to 400°F (200°C). Split the rolls lengthwise, leaving one side attached. Lightly butter the insides and toast on a baking sheet for 4 to 5 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook for 6 to 8 minutes, until softened. Stir in the garlic for 30 seconds, then transfer the vegetables to a plate.
- Add the beef to the hot skillet in two batches. Spread into a thin layer, let it brown briefly, then stir and cook through.
- Return the vegetables to the skillet. Add the Worcestershire sauce, salt, and pepper. Toss together for 1 minute.
- Divide the filling among the toasted rolls. Top each with 2 slices of provolone and ¼ cup mozzarella.
- Bake for 5 to 7 minutes, until the cheese melts. For golden spots, briefly broil while watching closely. Sprinkle with parsley and serve immediately.
Notes
Freeze the steak for 20 to 30 minutes before slicing so you can cut it paper-thin.