Philly Cheesesteak

Step 1

Freeze the ribeye steak on a plate for about 10 min. This makes the steak easier to slice. Meanwhile peel & small dice the onion.

Step 2

Wash the green bell pepper & remove the seeds. Thinly slice the pepper.

Step 3

Heat a drizzle of oil on a cast iron pan over medium-high heat. Add the onions, green peppers, salt & pepper. Sauté the veggies until they begin to caramelize & brown around the edges, about 6-7 min. (Pro-tip: cover the pan for a few min at a time, mixing in between, to speed up the cooking!) Transfer the veggies to a plate & set aside.

Step 4

Remove the steak from the freezer once it's very cold, but not frozen! Transfer to a cutting board & trim off any large bits of fat from the edges. Slice the meat as thin as possible.

Step 5

Heat another drizzle of oil on the skillet over high heat. Add the steak in an even layer. Season with salt & pepper. Sear 1-2 min on each side.

Step 6

Reduce the heat & add the veggies back to the pan. Toss everything together.

Step 7

Lay sliced cheese on top of the mixture. Cover the pan & let the cheese melt for 1 min. Remove the lid & toss it all together.

Step 8

Fill a soft, warm hoagie roll with the mix! Serve hot & enjoy!