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Philly Cheesesteak (For Two) Recipe

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This recipe for Philly Cheesesteak (For Two) is from Maxine's Add-Ons, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10-12 oz. ribeye steak, shaved steak
1/2 t. kosher salt
1/2 t. pepper
2 T. olive oil, divided
1/2 medium sweet onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
2 oz. provolone cheese (about 3 slices)
2 hoagie rolls, toasted
1/4 c. Cheez Whiz, warmed
Directions:
Directions:
In a large skillet set over medium heat, add 1 T. olive oil along with the sliced onions and peppers. Season with 1/4 t. salt and pepper. Cook, stirring occasionally, until the onions and peppers have softened and start to caramelize around the edges, about 12-15 minutes.
Heat a large skillet over medium-high heat. Add the remaining 1 T. olive oil and the sliced steak. Spread out the steak in the skillet in a thin even layer so it covers as much surface area as possible. Cook for 1-2 minutes, as it will cook very quickly.
Turn the heat down to low on the steak and add the peppers and onions to the steak mixture and stir to combine. Add the provolone slices to the top of the steak mixture and let the cheese melt. Stir to combine, once the cheese has melted.
Evenly scoop the cheesesteak mixture into the toasted hoagie rolls, (they will be packed). Optionally, drizzle the cheesesteaks with warm Cheez Whiz for maximum cheesiness.
Serve
Number Of Servings:
Number Of Servings:
2

 

 

 

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