Philly Cheesesteak

Ingredients

• •1 1/2 lb ribeye steak, partially frozen
• •1 onion, sliced
• •1 green bell pepper, sliced (optional - not part of the original Philly recipe, but common at many stands)
• •8 slices provolone cheese (or Cheez Whiz)
• •4 hoagie rolls
• •2 tbsp vegetable oil
• •Salt and pepper to taste

Steps

1. 1.Slice the partially frozen ribeye paper-thin against the grain - freezing it for 30-45 minutes first makes this much easier.
2. 2.Heat the oil in a skillet and sauté the onion (and green pepper, if using) until softened and lightly caramelized; set aside.
3. 3.Cook the shaved steak in the same skillet, chopping it into smaller pieces with a spatula as it sears - this chopping motion, not just thin slicing, is what gives a real Philly cheesesteak its texture.
4. 4.Return the onion (and pepper) to the pan with the steak and season with salt and pepper, then top with provolone until melted (or smear warm Cheez Whiz alongside the meat rather than over it).
5. 5.Pile the mixture into toasted hoagie rolls.