Philly Cheesesteak

Philly Cheesesteak

Five in 25

Serves 2

Five Ingredients

1 lb Ribeye Steak

1 Bell Pepper

1 Yellow Onion

12” Loaf French Bread

6-8 Slices Provolone Cheese

From the Pantry

2 T olive oil

Remove any excess fat chunks from the ribeye and slice into very thin strips.  Dice the pepper and onion into ½” dice.  Slice the bread in half, leaving one edge intact so you can fold it open.  Optionally remove some of the bread from the top or bottom of the loaf to create room for the cheesesteak filling.  Also optionally toast the bread in a 350-degree F oven while you cook the cheesesteak.

Heat a large skillet over high heat and add 2 T of olive oil.  Sautee the peppers and onions, stirring frequently until slightly charred and softened.  Season with salt and pepper and remove from the skillet.  Add the ribeye in a single layer and allow to brown for 3-4 minutes.  Season with salt and pepper and begin to toss and stir the meat.  If you have a sturdy metal spatula you can chop the ribeye into smaller pieces if desired.  Once the meat has been tossed around, add in the onions and peppers and continue to toss, chop and stir for 1-2 minutes more until well combined.

Turn the heat to low and add the cheese in shingles over the meat and pepper mixture.  Cover with a lid, bowl or aluminum foil for 1 minute to quickly melt the cheese.

To serve, add the cheesesteak filling to the bread and wrap tightly in aluminum foil to keep the contents warm and gooey.  Slice in half and serve immediately with the side of your choice (salad, chips, fries, etc.)