Philly cheesesteak

By GialloZafferano · 40 min

Ingredients

Instructions

1. Heat a large pan over high heat with a drizzle of olive oil.
2. Sauté the sliced onions and bell peppers for 5-7 minutes until glossy and lightly browned. Season with a pinch of salt, then remove from the pan.
3. Add more olive oil to the pan. When hot, add the very thinly sliced ribeye (800 g) and season with salt and pepper.
4. Cook for 3-5 minutes, breaking up the meat as it browns, keeping it tender.
5. Return half of the cooked onions and peppers to the pan and toss with the meat.
6. Sprinkle the shredded provolone (300 g) evenly over the top and let it melt for 1-2 minutes until gooey.
7. Slice the baguettes or rolls lengthwise and hollow out some of the inside. Layer the remaining onions and peppers on the bottom.
8. Spoon the cheesy steak mixture on top, close the bread, slice into sliders and serve warm with ketchup.

Summarized from GialloZafferano's video. Watch it for the details.

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