Philly Cheesesteak Sandwiches

Ingredients:

1 lb ribeye steak, thinly sliced
1 tbsp vegetable oil
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
8 oz mushrooms, sliced (optional)
Salt and pepper to taste
8 slices provolone cheese
4 hoagie rolls
2 tbsp unsalted butter (for toasting rolls)

Instructions:

Prepare the Steak and Vegetables:
In a large skillet, heat vegetable oil over medium-high heat. Add the sliced onions and bell peppers, cooking until softened, about 5-7 minutes.
Add the mushrooms (if using) and cook for another 3-4 minutes until they release their moisture and start to brown.
Push the vegetables to the side of the skillet and add the thinly sliced ribeye steak. Season with salt and pepper. Cook for 3-4 minutes, until the steak is browned and cooked through.
Melt the Cheese:
Divide the cooked steak and vegetable mixture into 4 portions in the skillet. Place 2 slices of provolone cheese over each portion and cover with a lid to melt the cheese.
Toast the Hoagie Rolls:
While the cheese is melting, butter the insides of the hoagie rolls and toast them in a separate skillet or under the broiler until golden brown.
Assemble the Sandwiches:
Once the cheese is melted, carefully scoop each portion into a toasted hoagie roll.
Serve:
Serve the Philly cheesesteak sandwiches hot, with optional sides like fries, pickles, or chips.
Notes:
For an authentic Philly experience, you can use Cheez Whiz instead of provolone cheese.
Add sautéed hot peppers or a drizzle of hot sauce if you like a bit of heat.
Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Kcal: ~600 kcal/serving | Servings: 4