Philly Cheesesteak Recipe with Peppers and Onions

Before starting, place the beef in the freezer for about 20 to 30 minutes to make it easier to slice thinly.

Add 2 tablespoons vegetable oil to a large, deep (14-inch) sauté pan over MEDIUM-LOW heat. Add sliced onion and bell peppers, cooking and stirring occasionally until very tender. If the vegetables begin to brown, reduce the heat slightly. Periodically stir the vegetables while preparing the steak.

Remove the steak from the freezer and place it on a cutting board. Use a sharp knife to trim excess fat from the edges and slice the meat as thinly as possible across the grain. Chop the sliced steak into very small ¼-inch pieces, continuing to chop until the pieces are uniform in size.

When the vegetables are tender, transfer them to a separate dish and return the skillet to the heat. Add additional oil and increase heat to MEDIUM-HIGH. Add half of the chopped steak and cook, stirring frequently, for 4 to 5 minutes or until no pink remains. Season the steak with ¾ teaspoon seasoned salt and ½ teaspoon garlic pepper during cooking. Transfer the first batch of steak with a slotted spoon to the dish with onions and peppers, leaving the pan juices behind. Add more oil if needed and repeat with the remaining steak and seasoning.

Preheat the oven to 400 degrees F.

Split open the hoagie rolls without separating them. Spread the rolls with softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and bake for 3 to 5 minutes or until lightly golden and toasted.

Drain off all juices from the pan and return to the stove. Add back all of the steak, onions, and peppers. Place 7 provolone cheese slices over the mixture in a circle and cover the pan. Cook on MEDIUM until cheese melts, about 4 to 5 minutes. Stir the mixture and use tongs to transfer to the toasted sandwich rolls.