I made the entire recipe and kept 2 in the fridge for later eating - and I know that Adam and I are bother ready for them now!
Cheesesteaks (from The Little Kitchen)
4 hoagie rolls, sliced 1/2 green pepper, sliced
1 large white onion, cut in half and sliced thick
8 oz mushrooms, sliced
1.25-1.5 lbs beef ribeye steaks (sliced thinly across the grain and then chopped roughly again so they are small pieces)
salt & pepper
3 1/2 Tbsp salted butter
8 slices of cheese (Provolone or Muenster)
1 large white onion, cut in half and sliced thick
8 oz mushrooms, sliced
1.25-1.5 lbs beef ribeye steaks (sliced thinly across the grain and then chopped roughly again so they are small pieces)
salt & pepper
3 1/2 Tbsp salted butter
8 slices of cheese (Provolone or Muenster)
Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.
Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.
Wipe the skillet with a paper towel and add 1/2 Tbsp of butter and return to the stove. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add to plate.
Wipe the skillet again with a paper towel and add 1 Tbsp butter and return to stove again. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in half of the veggie mixture and cook for 1-2 minutes. Divide the meat & veggies in half (so that it is separated onto 2 sides of the pan). Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.
Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.
Repeat the process with the remaining steak & veggies for the last two hoagie rolls. Serve fresh out of the oven.
If you have leftovers, refrigerate inside a zippered plastic bag inside (don't remove it from the foil). Reheat the cheesesteaks in the foil in a 350 degree oven for 20-25 minutes.
Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.
Wipe the skillet with a paper towel and add 1/2 Tbsp of butter and return to the stove. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add to plate.
Wipe the skillet again with a paper towel and add 1 Tbsp butter and return to stove again. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in half of the veggie mixture and cook for 1-2 minutes. Divide the meat & veggies in half (so that it is separated onto 2 sides of the pan). Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.
Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.
Repeat the process with the remaining steak & veggies for the last two hoagie rolls. Serve fresh out of the oven.
If you have leftovers, refrigerate inside a zippered plastic bag inside (don't remove it from the foil). Reheat the cheesesteaks in the foil in a 350 degree oven for 20-25 minutes.
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