Philly Cheesesteak Sandwiches

Ingredients

• 350 g Ribeye steak (Thinly shaved)
• 2 Soft long bread rolls (Split lengthwise; approximately 100 g each)
• 1 Onion (Diced; approximately 150 g)
• 1 Green bell pepper (Sliced; approximately 100 g)
• 1 tbsp Olive oil (For cooking)
• 100 g Cheddar and mozzarella cheese (Mixed together; approximately 50 g of each cheese)
• Salt (To taste)
• Black pepper (To taste)

Steps

1. 1

   Prepare the vegetables and bread. Dice the onion, slice the green bell pepper, and split the soft long bread rolls lengthwise without cutting completely through them.

2. 2

   Heat a large skillet or griddle over medium heat and add the olive oil.

3. 3

   Add the diced onion and sliced green bell pepper. Cook, stirring occasionally, until the onion is softened and lightly caramelized and the peppers are tender, about 6–8 minutes.

4. 4

   Push the vegetables to one side of the skillet. Add the thinly shaved ribeye to the empty side and season with salt and black pepper.

5. 5

   Cook the steak, breaking the slices apart with a spatula, until browned and cooked through, about 3–5 minutes. Mix the steak with the softened onions and peppers.

6. 6

   Divide the steak-and-vegetable mixture into two portions in the skillet. Top each portion with the cheddar and mozzarella mixture and allow it to melt, about 1–2 minutes.

7. 7

   Place each melted cheese-covered portion into a prepared bread roll. Serve immediately while hot and messy.

Notes

The source does not specify quantities for the bread, vegetables, cheese, oil, or seasonings; those amounts are practical estimates for two sandwiches. For food safety, cook the shaved beef to the desired doneness and serve promptly. The sandwiches are best eaten immediately so the bread remains soft rather than soggy.

Nutrition per serving

• main
• sandwich
• American
• beef
• quick meal
• skillet
• cheesy
• meal prep