A classic cheesesteak sandwich is not only easy to make, but delicious and super filling!
What you will need
1.5 lbs Ribeye Steak
5 Bread Rolls
10 slices Provolone Cheese
1 Red Bell Pepper
Mayo, optional(Nutritional facts 119 calories, 5.75 g fat, 3.6 g carbohydrates, 13.4 g protein, 40 mg cholesterol, 60 mg sodium)
How to cook
Gather and portion ingredients.
Thinly slice the beef. You can put the beef in the freezer for a few minutes to make it easier to slice thin.
After slicing, chop the beef into smaller pieces, running over it a few times with the knife until pieces are small.
Cut the ends off of the onion and peel. Slice into thin half circles.
Cut the red pepper in half and remove the stem and seeds. Then slice it.
Add the onions to a large skillet with a bit of cooking oil heated to medium-high. Sauté for a few minutes until onions start to become translucent. Add the sliced bell pepper.
Season with a generous pinch of salt and pepper.
In another skillet over medium high heat add the chopped beef. Season with a generous pinch of salt and pepper.
When the beef is fully browned. Add the onions and red peppers to the pan together.
Top the beef and veggies with slices of provolone cheese. Add a lid to melt the cheese.
Toast the hoagie buns and portion the cheesesteaks.
Serve and enjoy!