Cheesesteak Sandwiches

Cheesesteak Sandwiches

Ingredients:

For the Cheesesteak:

1 lb ribeye steak, thinly sliced

1 tbsp olive oil

1 tbsp unsalted butter

1 small onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

2 cloves garlic, minced

½ tsp salt

½ tsp black pepper

½ tsp Worcestershire sauce

For the Cheese Sauce:

1 tbsp butter

1 tbsp all-purpose flour

1 cup whole milk

1 cup shredded provolone or white American cheese

½ tsp Dijon mustard (optional)

¼ tsp garlic powder

For Assembly:

4 hoagie rolls, toasted

4 slices provolone cheese (or more for extra cheesiness)

Directions:

Prepare the Steak: Freeze the ribeye for about 30 minutes to make slicing easier. Cut into thin strips.

Cook the Veggies: Heat olive oil and butter in a large skillet over medium heat. Add onions and bell peppers, cooking until soft and caramelized (about 8-10 minutes). Stir in minced garlic and cook for another minute. Remove and set aside.

Sear the Steak: In the same skillet, add the thinly sliced steak. Season with salt, pepper, and Worcestershire sauce. Cook for 3-4 minutes until browned.

Make the Cheese Sauce: In a small saucepan, melt butter and whisk in flour. Slowly add milk, whisking constantly until thickened. Stir in shredded cheese, Dijon mustard, and garlic powder. Mix until smooth.

Assemble the Sandwiches: Place cooked steak and sautéed veggies onto toasted hoagie rolls. Top with provolone slices and spoon over the warm cheese sauce.

Melt & Serve: Place sandwiches under a broiler for 1-2 minutes until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 620 kcal | Servings: 4 sandwiches