05/02/2025
Philadelphia Cheesesteaks
Servings: 12
2 LBs shaved ribeye steak
1 large green bell pepper (thinly sliced)
1 medium yellow onion (thinly sliced)
8oz sliced mushrooms
18 slices provolone cheese
1 jar Cheese Whiz
6 hoagie rolls
butter
salt
black pepper
granulated garlic
canola oil
Preparation
1. Heat a flat top or griddle plate to medium-high heat.
2. Add about 2 TBS canola oil to cook top. Heat for 3 minutes. Add onions, bell peppers, and mushrooms and toss together. Cook for 3-4 minutes. Season with salt and black pepper. Toss together and cook until onions and mushrooms start to caramelize.
3. Once caramelized slide to side to keep warm.
4. Slice hoagie rolls length ways about 3/4th way through. Butter insides or rolls. Place on flat top and lightly toast. Then remove from flat top.
5. Add a spread of cheese whiz to one side of hoagie rolls.
6. Add 2 TBS canola oil to cook top. Then add shaved ribeye and spread evenly. Cook for 2 minutes. Season with salt, black pepper, and granulated garlic. Toss together and continue to cook. Cook for another 3 minutes.
7. Add vegetables to steak and toss together and combine well.
8. Separate into 6 equal portions. Top each portion with 3 slices of provolone. Melt cheese for 1 minute.
9. Add one portion to each hoagie roll.
10. Slice each roll in half.
11. Plate and enjoy!
