Sandwiches

Philly-Style Cheesesteak Subs

Name: Philly-Style Cheesesteak Subs
Yield: 4 servings
Ingredients: 1 lb Thinly sliced sirloin steak; 1 tbsp Neutral oil; 1 Large yellow onion, thinly sliced; 1 Green bell pepper, thinly sliced; 8 oz Sliced mushrooms; 1 tsp Kosher salt; ½ tsp Black pepper; 4 Sub rolls, split; 8 slices Provolone cheese

Thin slices of beef join sautéed onion, pepper, and mushrooms in toasted rolls, topped with melted provolone.

Serves 4

Start cooking

Ingredients

Cooking for

Thinly sliced sirloin steak1 lb
Neutral oil1 tbsp
Large yellow onion, thinly sliced1
Green bell pepper, thinly sliced1
Sliced mushrooms8 oz
Kosher salt1 tsp
Black pepper½ tsp
Sub rolls, split4
Provolone cheese8 slices

Before you start

Use steak sliced about ⅛ inch thick. If cutting it yourself, chill it in the freezer for 20 to 30 minutes first to make thin slicing easier. Cook the meat in batches so it sears instead of steaming.

Directions

Heat the broiler. Toast the split rolls cut-side up on a baking sheet until lightly golden, then set aside.
Heat half the oil in a skillet over medium-high heat. Add the onion, bell pepper, mushrooms, and half the salt and pepper.
Cook for 8 to 10 minutes, stirring, until the vegetables soften and the mushroom liquid evaporates. Transfer to a bowl.
Heat the remaining oil in the skillet. Add the steak in one layer and season with the remaining salt and pepper.
Cook for 2 to 4 minutes, separating and turning the slices, until browned and 145°F inside. Transfer to a clean plate and rest for 3 minutes.
Return the steak and vegetables to the skillet and toss over low heat. Divide among the rolls and cover with provolone.
Broil for 1 to 2 minutes, watching closely, until the cheese melts. Serve hot.

Directions

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