Target: 6 × 4 inches · landscape

Philly Cheesesteaks

40 min · 4 sandwiches

Ingredients

□ 1 1/2 lb boneless ribeye steak

□ 2 tbsp neutral oil, divided

□ 1 large yellow onion, thinly sliced

□ 1 medium green bell pepper, thinly sliced (optional)

□ 1 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 4 hoagie rolls, split lengthwise

□ 2 tbsp unsalted butter, softened

□

1. Firm ribeye in the freezer for 20 minutes, then slice it paper-thin across the grain.

2. Heat griddle over medium-high. Brown onion and optional pepper in 1 tbsp oil with 1/4 tsp salt; remove.

3. Butter the split rolls and toast their cut sides for 1 to 2 minutes until golden.

4. Sear seasoned beef in 2 batches. Toss with vegetables, then divide into 4 separate roll-length portions.

5. Melt provolone over each portion, or add warmed Cheez Whiz off heat. Scoop into rolls and serve.

Cook’s note: Keep the beef in a loose single layer so it sears instead of steaming.