PHILLY STEAK & LEMONADE

Slice the ribeye steak into thin strips, ensuring that you cut against the grain for tenderness.

Prepare the Steak

In a bowl, combine the sliced steak with olive oil, salt, and black pepper. Toss to coat evenly and let marinate for 15 minutes.

Season the Steak

While the steak is marinating, slice the green bell pepper and onion into thin strips. Heat a skillet over medium heat and add a tablespoon of olive oil.

Cook the Vegetables

Add the sliced bell pepper and onion to the skillet. Sauté for about 5-7 minutes until they are softened and slightly caramelized. Remove from skillet and set aside.

Sauté the Vegetables

In the same skillet, increase the heat to high and add the marinated steak. Cook for about 3-4 minutes, stirring frequently, until the steak is browned and cooked through.

Cook the Steak

Add the sautéed vegetables back into the skillet with the steak. Lay the slices of provolone cheese over the steak and vegetables, covering them. Reduce heat to low and cover the skillet until the cheese melts.

Combine and Add Cheese

Slice the hoagie rolls open and fill them generously with the steak and vegetable mixture. Serve warm.

Philly Steak & Lemonade