Ingredients:
2 NY Strip Steaks or boneless Ribeye steaks
1 bell pepper
1 onion
3 tablespoons butter
salt
pepper
provolone or Swiss cheese slices
Hoagie buns
Directions:
Thinly slice the onion and bell pepper.
Melt 1 1/2 tablespoons of butter in a saute pan, and add the onions and peppers. Cook until the veggies are translucent.
While the veggies cook, slice the steak across the grain into 1/4" strips. Pat the strips dry with a paper towel to eliminate any excess moisture.
Season the steak strips with salt and pepper to taste.
Set another pan to medium-high heat, and melt another 1 1/2 tablespoons of butter. Add the steak to the prepared skillet, and use tongs to help you move the meat around while it sears.
After the veggies and meat are cooked, combine in one skillet and layer with cheese.
Toast your favorite hoagie roll in a skillet with butter.
Top the bun with the Philly meat and veggie mixture.
Enjoy!
**For easier slicing, place the thawed meat in the freezer for up to 20 minutes to stiffen. This will help you cut the thin slices for this recipe.
**The peppers and onions take about 20 minutes to cook, whereas the steak strips only take about 5 minutes. Don't overcook the steak!
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