PHILLY CHEESESTEAK CAFE RECIPES

Steps:

• In a bowl combine melted butter with freshly grated garlic. Slice Hoagie rolls 3/4 of the way through the center. Rub the inside of a hoagie roll with butter+garlic mixture. Toast them on a grill or a large skillet until slightly charred. About 1-minute per side. Set asid
• Pat your ribeye dry with paper towel. Place them on a parchment lined baking sheet. Pop it in the freezer for just 15-minutes. This will help them get firm. Now cut out thin slices of ribeye.
• Heat oil in a skillet. Sauté onions until soft and translucent. Add in freshly minced cloves of garlic and sauté for another 30-seconds or until fragrant. Add in thinly sliced green bell peppers and mushrooms and sauté until mushrooms are golden brown.
• Add sliced beef to the skillet and season with salt and pepper. Sauté for 9-12 minutes or until the beef is completely cooked. Bring back the veggies into the skillet. Top with Provolone cheese slices and let the cheese sit on the mixture. Allow it to melt naturally.
• Stuff this mixture in a toasted hoagie bun. Serve immediately and enjoy.

Steps:

• In a large skillet over medium heat, heat 1 tablespoon oil. Add peppers and onion and season with salt. Cook, stirring often, until caramelized, 12 to 15 minutes. Remove onions and peppers from skillet and set aside. Add remaining tablespoon oil and cook steak until it has almost reached your preferred doneness, about 5 minutes. Season with salt and pepper. Return veggies to skillet and toss to combine with steak. Blanket mixture with provolone and cook, covered, until the cheese is melted, about 3 minutes more. Divide mixture among hoagie rolls and serve.