Philly-steak Recipe

Time30m

Serves2

Steak, provel cheese, red onion, and pepperoncini sauteed on a hoagie roll.

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Ingredients

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1
Slice the Steak
Using a sharp knife, thinly slice the ribeye steak against the grain into strips about 1/4 inch thick.
2
Prepare the Vegetables
Peel and thinly slice the red onion. Rinse and slice the pepperoncini peppers into rings.
3
Grate the Cheese
If needed, grate or tear the provel cheese into smaller pieces for easy melting.

4
Cook the Steak
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced ribeye steak, seasoning with salt and black pepper. Sauté until browned and cooked through, about 3-4 minutes. Remove from skillet and set aside.
5
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced red onion and sauté for about 2-3 minutes until softened. Then, add the sliced pepperoncini and cook for an additional 1-2 minutes.
6
Combine Ingredients
Return the cooked ribeye steak to the skillet with the sautéed vegetables. Stir to combine and heat through for another minute.
7
Melt the Cheese
Top the meat and vegetable mixture with the grated provel cheese. Cover the skillet with a lid and let it sit for 1-2 minutes, or until the cheese is melted.

8
Prepare the Hoagie Rolls
While the cheese is melting, slice the hoagie rolls in half lengthwise, without cutting all the way through.
9
Assemble the Philly-Steak
Once the cheese is melted, spoon the steak and vegetable mixture into the hoagie rolls. Serve hot.