Ingredients:
For the Sandwiches:
4 hoagie rolls (soft, crusty rolls)
1 lb thinly sliced ribeye steak (or flank steak)
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 tbsp olive oil
Salt and pepper, to taste
4 slices provolone cheese (or more, as desired)
2 tbsp butter (for toasting the bread)
For Optional Garnishes:
Hot sauce (optional)
Pickles or jalapeños (optional)
Instructions:
Prepare the Vegetables:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers. Sauté for about 5-7 minutes until they are soft and lightly caramelized. Season with salt and pepper. Remove the veggies from the skillet and set aside.
Cook the Steak:
In the same skillet, add the remaining tablespoon of olive oil over medium-high heat. Add the thinly sliced steak and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the beef is cooked through but still tender.
Assemble the Sandwiches:
Preheat your oven to 375°F (190°C).
Place the hoagie rolls on a sheet pan lined with aluminum foil. Toast the rolls in the oven for 5-7 minutes, or until lightly crispy.
Once toasted, remove the rolls from the oven and add a layer of sautéed peppers and onions, then top with the cooked steak.
Add the Cheese:
Place a slice of provolone cheese over each sandwich. Return the sheet pan to the oven for an additional 2-3 minutes to melt the cheese and make it bubbly and golden.
Final Touches:
Remove the sandwiches from the oven and, if desired, butter the edges of the rolls for an extra touch of richness.
Serve hot, with optional garnishes like hot sauce or pickles for added flavor.
Serve and Enjoy:
Serve these Philly cheesesteak sandwiches warm, with their crispy, golden edges, gooey cheese, and tender steak filling.
Enjoy the comforting, hearty goodness of these classic Philly cheesesteak sandwiches!
