Philly Cheesesteak

Ingredients · per serving

• ½ pepper Green bell pepper
• 2 slices Provolone cheese
• 150 g Ribeye or sirloin steak
• 1 large Sub roll
• to taste Black pepper
• 1.5 tbsp Vegetable oil
• to taste Salt
• 80 g Onion

Instructions

1. Slice the steak as thinly as you can — put it in the freezer for 15 min first to firm it up, makes slicing easier. Aim for paper-thin slices, against the grain.
2. Heat 1 tbsp oil in a large frying pan over medium heat. Add the sliced onion and bell pepper. Cook 8 min until soft and starting to brown at the edges.
3. Push the onion and pepper to one side of the pan.
4. Crank heat to high. Add another 1 tsp oil to the empty side. Add the sliced beef in a single layer. Season with salt and pepper.
5. Sear 1 min, then chop and stir the beef with two spatulas (or a wooden spoon) — break it up as it cooks. Cook 2 min total — DON'T overcook, thin slices cook in seconds.
6. Combine the beef with the onions and peppers in the pan. Turn off the heat.
7. Slice the sub roll open lengthways (don't cut all the way through — like a hinge).
8. Lay the provolone slices over the beef-onion mix in the pan. Cover the pan with a lid for 30 sec — cheese melts onto everything.
9. Scoop the cheesy beef-onion-pepper mixture into the roll. Press the top gently. Slice in half, serve immediately while the cheese is still molten.

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