Ingredients
2 tbsp. extra-virgin olive oil, divided
2 green peppers, thinly sliced
2 red peppers, thinly sliced
1 large yellow onion, sliced
Kosher salt
1 1/2 lb. sirloin steak, thinly sliced
Freshly ground black pepper
8 slices provolone
4 hoagie rolls
Preparation
Step 1In a large skillet over medium heat, heat 1 tablespoon oil. Add peppers and onion and season with salt. Cook, stirring often, until caramelized, 12 to 15 minutes.Step 2Remove onions and peppers from skillet and set aside. Add remaining tablespoon oil and cook steak until it has almost reached your preferred doneness, about 5 minutes. Season with salt and pepper.Step 3Return veggies to skillet and toss to combine with steak. Blanket mixture with provolone and cook, covered, until the cheese is melted, about 3 minutes more. Divide mixture among hoagie rolls and serve.
Who invented the Philly Cheesesteak? The first Philly Cheesesteak was created in 1930 by Pat Oliveri, a hot dog vendor in an Italian neighborhood in Philadelphia. One day he decided he wanted something besides hot dogs for his own lunch, so he grilled up some beef from a local butcher and threw it in an Italian hoagie bun. A nearby cab driver smelled the sandwich and asked for it — and the Philly Cheesesteak found its first fan! What’s the best cut of meat for a cheesesteak?You’ll want to pick a type of steak that is well-marbled and can be sliced super thin so that it cooks quickly while staying nice and juicy. Here, we’ve opted for sirloin, since it’s usually less expensive than the traditional ribeye (which means you can buy more meat and make more sandwiches!), but either cut will work well.How do I slice my steak thinner?Throw your steak into the freezer for 15 to 20 minutes to make thin slicing much easier.What kind of cheese should I use?This is where most debates start. Some say that Cheez Whiz is the only proper cheese for a cheesesteak, but others love Provolone. Most places in Philly will offer both, so no need to stress. The most important thing is to choose a cheese that is relatively mild in flavor and melts well, like Provolone or even American. You could even consider whipping up your own cheese sauce and topping your sandwich with that!What’s the best type of bun for my cheesesteak?Depending on where you are in the country, there are lots of different options: hoagie rolls, sub buns, and Italian hero rolls. Choose a bun that’s relatively soft (this isn’t a crispy baguette type of sandwich) and has a “hinge” so the cheesy steak and veggie goodness doesn’t fall out!What should I serve with my Philly Cheesesteak?Anything you want! Some common classics are French fries, coleslaw, or potato chips. But to be honest, when we’re eating a cheesesteak, all we want on the side is another cheesesteak! Made these? Let us know how it went in the comment section below!
