Entree: United States – Philadelphia, Pennsylvania – Philly cheesesteak with peppers and mushrooms (Provolone)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 13 min

Total 25 min

Ingredients

- 1.5 lb (680 g) beef ribeye steak, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, sliced, approx. 6 oz (170 g)
- 1 large green bell pepper, sliced, approx. 8 oz (225 g)
- 8 oz (225 g) cremini or white mushrooms, sliced
- 8 slices (approx. 8 oz / 225 g) provolone cheese
- 4 hoagie rolls
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) Worcestershire sauce (optional)

Instructions

1. In a large skillet, heat oil over medium-high heat and sauté onions, bell pepper, and mushrooms with salt and pepper until caramelized and tender, about 10–12 minutes; push vegetables to the side, increase heat to high, season the thinly sliced ribeye and sear quickly in the pan until just cooked, 1–2 minutes, mixing briefly with the vegetables and Worcestershire if using.
2. Lower heat, distribute the steak-and-vegetable mixture and top with provolone slices to melt, or transfer to split hoagie rolls and melt cheese under a broiler briefly; fill rolls and serve immediately.