In the last 5 years, I have really grown to love cheesesteaks. We have a favorite go-to recipe, but occasionally like to try something new. This recipe has components of what I think of as a traditional cheesesteak: onions, green bells, steak, and Provolone. However, it is NOT heavy on any seasoning in particular. Our favorite uses A1, Worcestershire, and Italian seasoning - this one lets the ingredients speak for themselves. And it worked, it really did. It was so hard only having made four because all four of us wanted to go back for more!
What you need:
- Hoagie rolls
- Green bell pepper, sliced in strips
- Sweet onion, sliced in strips
- Steak, sliced in strips
- Salt and pepper, to taste
- 2 to 4 Tbsp. salted butter
- 8 slices of Provolone cheese
- Cook onions and bell peppers in 1 to 2 Tbsp. butter for about 5 to 8 minutes. Remove to a plate.
- Add 1 to 2 Tbsp. butter to the same skillet and add steak. Season with salt and pepper and cook until desired doneness is reached.
- Add peppers and onions back to the skillet and cook for 1 to 2 more minutes.
- Separate into four sections and top with 2 slices of cheese. Let melt for about 2 minutes.
- Place four pieces of foil on your countertop, slice hoagie rolls, and set one on each piece of foil.
- Add one section of meat and veggies onto one side of each of the four rolls. Close the roll up and roll tightly in the foil.
- Cook at 250* for 10 to 15 minutes. Serve immediately.
Recipe slightly adapted from The Little Kitchen
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