Easy Philly Cheesesteak Sandwiches
Steak sandwiches with lots of mushrooms, peppers, onions, and provolone cheese.
Ingredients
- 6 tbsp. unsalted butter
- 1 cup each sliced red peppers and onions
- 3 cups sliced mushrooms
- 1½ tsp. kosher salt
- ½ tsp. black pepper
- 1½ pounds boneless strip steak or filet mignon
- 2 tbsp. vegetable oil
- 2 cups provolone cheese, shredded
- 4 hoagie rolls, lightly toasted
Instructions
- In a large skillet, melt the butter on medium heat. Add the onions and peppers and cook them for ten minutes.
- Add the mushrooms, salt, and pepper and cook for 15 minutes. Cover and keep warm.
- While the mushrooms cook, cut the steak horizontally, in two inch slices. Using a meat pounder, flatten each slice, until it's as thin as possible. Season the meat with a little bit more salt and pepper.
- Heat a cast iron skillet on high heat, and add the oil. Stir fry the meat in three batches, for about two minutes each. When the meat is done, add it to the vegetables. Sprinkle the cheese on top and cover the pan for a minute so that the cheese melts. Divide this mixture between the four buns and serve.
Nutrition
Calories: 500kcal
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