Philly Cheesesteak Sandwiches

For some reason I have always been a huge fan of Philly Cheesesteak Sandwiches. It doesn't matter where I am, but if there's a good Philly Cheesesteak around, I'll order it. That being said, I thought they would be way too much work to make at home so I never tried.

Then I found some pre-shaved beef steak at my grocery store and knew I had to try it out. They ended up being so easy to make and the sandwiches were delicious! If you can't find pre-shaved steak, you can definitely use some ribeye because it will be the most tender. In my opinion, there's nothing better than a  steak sandwich topped with some gooey provolone. So dang good you guys!

Philly Cheesesteak Sandwiches

Makes 4-6 large sandwiches

1 Tbsp. oil 

1 Tbsp. minced garlic

1 green bell peppers, cut into thin strips

1 large yellow onion, cut into thin rings

8 oz. sliced mushrooms

1 lb. ribeye steak, thinly sliced or package of beef shaved steak (I used the Kroger brand)

1/2 Tbsp. salt

1/2 tsp. ground pepper

1 Tbsp. Worcestershire sauce

4-6 sub rolls

8 oz. provolone cheese slices

1. Heat oil in a Dutch oven or large skillet over medium-high heat. Add garlic, onions, bell peppers and mushrooms to the skillet. Cook until all veggies are golden brown. (This can take about 15-20 minutes for the juices to evaporate.) Remove the veggies from the skillet to a plate and set aside.

2. Add sliced beef to the same skillet and season with salt and pepper. Cook until the beef is browned and fully cooked, stirring frequently to separate the slices. Stir in Worcestershire sauce and cook for 1 minute. Add vegetables back to the beef and toss to combine.

3. If desired, slice open and butter each roll and toast under a broiler for up to 1 minute, watching carefully to avoid burning. Fill each roll with the meat/veggie mixture and top with 1-2 slices of provolone cheese. Serve warm.


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