Easy Philly Cheesesteak Sandwich
Our version of this tasty sandwich is lower in fat and calories than the restaurant version and uses real cheese as opposed to fat and chemical-laden processed cheese. This recipe makes two sandwiches.
PREP TIME: 10 minutes
COOK TIME: 25 minutes
1 (12-ounce) boneless rib-eye steak, chilled in the freezer for 45 minutes
2 tablespoons vegetable oil
1 medium bell pepper, cored, seeded, and thinly sliced
1/2 medium yellow onion, thinly sliced
8 ounces white button mushrooms, stems trimmed and thinly sliced
4 ounces provolone cheese, thinly sliced
2 hoagie rolls, split horizontally and toasted
Kosher salt and pepper, to taste
Trim off any excess fat from the steak and cut it against the grain into very thin slices; set aside.
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the bell pepper and the onion. Season with salt and pepper and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. Add the mushrooms to the pan, and cook, stirring rarely, until browned, about 7 to 10 minutes.
Push all of the vegetables to one side of the pan, add the sliced steak in a single layer, and season with salt and pepper. Cook, stirring occasionally, until the meat is no longer pink, about 3 minutes. Reduce the heat to low.
Divide the steak into 2 piles roughly the size of the hoagie rolls. Place half of the vegetables on top of each steak portion. Lay half of the cheese over each portion of steak and vegetables. Cover the pan with a tight fitting lid and let cook undisturbed until the cheese has melted, about 3 to 4 minutes. Using a flat spatula, scoop each pile into a roll and serve immediately.