Philly Cheesesteak

_ INGREDIENTS

0.5 pounds ribeye or sirloin steak

1.5 teaspoon kosher salt, divided

2  soft sub or hoagie rolls

0.5 teaspoon freshly ground black pepper

2 large yellow onion

2.5 tablespoons vegetable oil

1 medium green bell pepper

1 medium red bell pepper

3 slices provolone cheese

3 slices American cheese, preferably white

_ INSTRUCTIONS

COOKING TIME : 35 minutes

Freeze the steak until firm. Place the steak in the freezer until very 

firm but not frozen, 2 to 3 hours.

Slice the rolls. Slice the rolls lengthwise, leaving one side attached. 

Set aside.

Slice the steak into 1/8-inch thick strips and season with salt and 

pepper. Remove the steak from the freezer and slice crosswise into 

very thin (1/8-inch thick) strips. Season the steak with 1/2 teaspoon 

of the salt, and 1/4 teaspoon of the pepper; set aside.

Sauté the onion and bell peppers. Heat 1 tablespoon of oil in a large 

skillet over medium-high heat until shimmering. Add the onion, bell

 peppers, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper, and 

cook until the onions are soft and browned and the bell peppers are 

tender, 15 minutes. Transfer the vegetables to a plate, cover with 

aluminium foil, and set aside.

Cook the steak until browned. Heat the remaining 1 tablespoon oil in 

the skillet over medium-high heat until shimmering. Add the steak and 

cook for 1 minute without stirring. Stir and repeat until the all of the 

steak is browned, 7 to 9 minutes total cook time. After browning the 

meat, some moisture will remain in the pan.

Top the steak with vegetables and cheeses. Divide the steak into two 

piles and top each pile with the onion and pepper mixture. Arrange the 

cheese slices over top, alternating the American and provolone 

cheeses.

Cook until the cheese melts and the steak is crispy. Cook until the 

cheese melts and the bottom layer of steak is browned and crispy, 

about 6 minutes.

Scoop the filling into rolls, then slice the sandwiches in half. Use a 

thin, flat spatula to scoop one pile of cheesesteak filling into each roll. 

It is ok if it takes a few scoops to transfer the filling because as you 

scoop the steak, vegetables, and cheese mix together. There is no

 need to maintain the layers or transfer in a single scoop at this point. 

Use a serrated knife to slice each roll in half.