Classic Philly Cheesesteak Sandwiches
Serving Size / Yield
- 4 lg. hoagie rolls
- 1 lb. roast beef, very rare and sliced extremely thinly
- 2 onions, sliced thinly
- 2 bell peppers, sliced thinly
- 1 pinch salt
- 1 pinch pepper
- 3 cloves garlic, minced
- 2 C. yellow cheese sauce (or sliced provolone if you prefer)
- 2 Tbs. olive oil
Heat a large cast-iron saute pan over medium-high heat. When hot, put the olive oil in.
Add the onions and peppers and cook until caramelized, about 6 minutes.
Add the garlic and seasonings and cook for 30 more seconds. Empty the veggies onto a foil-lined cookie sheet.
Add the sliced roast beef to the hot pan and cook while continuously flipping for two minutes. Return the veggies back to the meat and cook for another minute.
Divide the mixture into four portions. Top each portion with a liberal amount of cheese. Once melted, slide the fillings into the rolls. Serve immediately.