- ¾ pound of thinly sliced ribeye steak (I get mine in bulk from the Asian supermarket in the meats section. They have them pre-thinly sliced. Just ask where the bulgogi meat is)
- 1 medium green pepper, sliced into strips
- 1 medium onion, sliced into strips
- 3 oz. portobello mushrooms, sliced
- 1 cup shredded provolone cheese
- Salt and pepper, to taste
- 2 sub rolls, sliced in half (but not all the way through)
- Preheat oven to 375 degrees Fahrenheit. Place the two sliced sub rolls on a two pieces of aluminum foil. Set aside.
- In a large skillet, saute onions and green peppers for about 3-4 minutes, then add in the mushrooms, and cook until softened, about 3 minutes. Place in a bowl and set aside.
- In the same skillet, cook the steak, breaking it into smaller pieces, until all is cooked through, about 5 minutes. Add the onions and peppers back into the skillet and toss together (seasoning with salt and pepper, to taste).
- To assemble the cheesesteaks: open one sub roll and add in half of the meat filling then top with half the provolone cheese. Repeat for the second sub roll.
- Tightly wrap each sub in aluminum foil then place directly on the oven rack for 15 minutes.
- After 15 minutes, remove from oven and your cheesesteak sandwich is ready for you to unwrap (carefully, it’ll be hot) and enjoy!