• Prep Time: 15 MINS
  • Cooking Time: 15 MINS
  • Serves: 2

Cheesesteak Sandwiches

  • Recipe Submitted by on

 Ingredients List

  • 3/4 pound of thinly sliced ribeye steak, I get mine in bulk from the Asian supermarket in the meats section. They have them pre-thinly sliced. Just ask where the bulgogi meat is
  • 1 medium green pepper, sliced into strips
  • 1 medium onion, sliced into strips
  • 6 oz portobello mushrooms, sliced
  • 1 cup shredded provolone cheese
  • Salt and pepper, to taste
  • 2 sub rolls, sliced in half (but not all the way through)

 Directions

Preheat oven to 375 degrees Fahrenheit. Place the two sliced sub rolls on a two pieces of aluminum foil. Set aside.
In a large skillet, saute onions and green peppers for about 3-4 minutes, then add in the mushrooms, and cook until softened, about 3 minutes. Place in a bowl and set aside.
In the same skillet, cook the steak, breaking it into smaller pieces, until all is cooked through, about 5 minutes. Add the onions and peppers back into the skillet and toss together (seasoning with salt and pepper, to taste).
To assemble the cheesesteaks: open one sub roll and add in half of the meat filling then top with half the provolone cheese. Repeat for the second sub roll.
Tightly wrap each sub in aluminum foil then place directly on the oven rack for 15 minutes.
After 15 minutes, remove from oven and your cheesesteak sandwich is ready for you to unwrap (carefully, it'll be hot) and enjoy!

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