Philly Cheesesteak Sandwiches
Ingredients:
| ¾ | pound ribeye, shaved |
| ½ | red bell pepper |
| ½ | green bell pepper |
| ½ | large onion |
| oil for cooking | |
| salt, pepper, garlic powder | |
| 5 | slices provolone cheese |
| 3 | six-inch hoagie rolls |
Slice peppers and onion thinly. Place a large skillet over medium heat. Add about two tablespoons of oil. Add the vegetables. Cook until softened, but not browned. Scoop vegetables out of the skillet to bowl or plate.
Increase the temperature to medium-high, adding another two tablespoons of oil to the skillet. Add the meat. Sprinkle garlic powder, salt, and pepper to taste. Chop and stir occasionally until browned.
Stir the cooked vegetables into the beef, mixing thoroughly. Reduce heat. Lay slices of provolone on top of the mixture and cover. When the cheese has melted, stir it roughly into beef and vegetables.
Slice hoagie rolls (not all the way through), spread with butter, and toast in a 350° F oven for 2 to 3 minutes. Fill with cheesesteak mixture and serve.