Philly cheesesteak sandwiches

Ingredients

• 1¼ lb ribeye steak
• 4 hoagie rolls
• 2 green bell peppers
• 1 yellow onion
• 8 slices provolone cheese
• 2 tbsp butter
• 1 tbsp vegetable oil

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Method

1. Freeze the steak 20 minutes, then slice it paper-thin.
2. Cook the sliced onion and peppers in oil until soft and golden, 8 minutes; push aside.
3. Sear the steak on high heat 2 to 3 minutes, season and mix with the vegetables. Lay the provolone on top to melt.
4. Butter and toast the rolls and pile in the filling.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer