Ingredients: |
Ingredients: 4 T. vegetable oil, divided
1 sweet yellow onion, halved and thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 1/2 - 3 lbs. petite sirloin, thinly sliced
1 1/2 t. lawry's seasoned salt
1 t. garlic pepper
8 hoagie rolls
6 T. butter, softened
7 oz. sliced provolone cheese
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Directions: |
Directions:Add 2 T. vegetable oil to a large, deep sauté pan and place over medium-low heat. Add the onion and bell pepper. Allow to cook, stirring occasionally, until very tender. If they are beginning to brown, turn the heat down a bit. While the veggies are cooking, prepare the steak, returning to stir every now and then.
Cut steak very, very thin. Chop the sliced steak into very small pieces. Keep chopping until you can chop no more. You wan little 1/4" pieces.
When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil and place over medium-high heat. Add half of the chopped steak and cook, stirring frequently, for about 4-5 minutes, or until no longer pink. Season with 3/4 t. seasoned salt and 1/2 t. garlic pepper while cooking. Transfer the steak with a slotted spoon to the dish with the onions and pepper, leaving the juice behind in the pan. Add additional oil, if needed and repeat with the remaining steak and seasoning.
Preheat oven to 400º.
Split open the hoagie rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet to the oven and bake for 3-5 minutes or until lightly golden and toasted.
Drain off all of the juices from the pan and return to the stove. Add back all of the steak and the onions and peppers. Place 7 provolone slices over the mixture in a circle and cover the pan. Cook on medium until cheese melts, about 4-5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls. |
This recipe for Philly Cheesesteak with Peppers and Onions is from