We love a good Philly Cheesesteak...but who doesn't? One of the most often overlooked ingredients of a good cheesesteak is the CHEESE and we are determined to fix that with this week's recipe. Inspired by some of our customers like @marthakensington and @frizwit in Philly who believe that the cheesy part of a good sandwich should not be an after thought, follow this simple recipe for the best homemade Philly cheesesteak EVER!
- 2 eight inch hoagie rolls sliced
- 2 tablespoons unsalted butter divided
- ½ bell pepper sliced
- ½ onion sliced
- 4 button mushrooms sliced (optional)
- 16 oz boneless ribeye steaks thinly sliced against the grain
- salt and pepper to taste
- 4 slices of Caputo Brothers Creamery Provola cheese
- Butter insides of hoagie rolls with 1 tablespoon of butter (optional) and toast. Set aside.
- In a sauté pan over medium heat, add 1 tablespoon of butter. Once melted and bubbling, add bell pepper, onions, and mushrooms. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent. Remove from pan and set aside.
- Season sliced ribeye with salt and pepper. Add 1 tablespoon of butter to pan. Once melted and bubbling, add ribeye to skillet and cook for 2-4 minutes, stirring occasionally.
- Reduce heat to low. Return veggies to pan and stir to combine. Split your steak mixture in half on either side of the pan. Lay two pieces of cheese onto each half and allow to melt, about 1 minute.
- Spoon cheesesteak mixture into your hoagie rolls. Serve immediately.