Philly Cheesesteak Sandwiches

• 40 min total
• 25 min hands-on
• Serves 4
• 870 kcal
• 55 g protein

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Ingredients

• 1½ lb top sirloin steak, or ribeye
• 4 hoagie rolls, about 8 inches, split
• 1 tbsp butter, softened
• 2 tbsp vegetable oil
• 1 yellow onion, thinly sliced
• 1 bell pepper, green, thinly sliced
• ½ tsp garlic powder
• 8 slices sliced provolone
• salt
• black pepper

Method

1. Wrap the steak and freeze it for 20 minutes so it firms up. Then slice it as thinly as you can against the grain and roughly chop the slices.
2. Meanwhile, spread the cut sides of the rolls thinly with the butter. Toast them cut-side down in a 12-inch skillet over medium heat until golden, 1–2 minutes. Set aside.
3. Add 1 tbsp of the oil to the skillet with the onion, bell pepper and a pinch of salt. Cook, stirring now and then, until soft and golden, 8–10 minutes. Move to a bowl.
4. Raise the heat to high and add the remaining oil. Add the steak in an even layer, sprinkle with the garlic powder, ½ tsp salt and ¼ tsp pepper, and cook, stirring and chopping with a spatula, until browned with no pink left, 2–3 minutes.
5. Return the onion and pepper and toss. Turn the heat to low, divide the mixture into 4 long piles the length of your rolls and lay 2 slices of provolone over each. Cover the pan and let the cheese melt, about 1 minute.
6. Slide a spatula under each pile and flip it into a roll. Serve right away.

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