I rarely get to post recipes anymore. This cheesesteak post was a long time coming, too. I made these for the Beau and his besties for boys night a while back. They gave rave reviews and demanded I make them again soon.
These Philly cheesesteaks are so easy to MAKE!
They’ll taste like they took forever, but you’ll have them on the table in under 45 minutes.
Truly, the majority of the time goes into the fact that this recipe makes 2 entire 8×11 pans worth of buttery goodness.
What You’ll Need:
3 lbs. of shaved rib-eye (ask the butcher to shave it, this way you cut down your prep time)
3 large green bell peppers (slice, about 1/4″ thick)
2 medium-sized onions (thin slices)
1lb. of Provolone Cheese
2 packages of Hawaiian Rolls (slice horizontally to separate tops and bottoms)
Salt & Pepper, to taste
1 stick of butter, halved.
1 T of Olive Oil
Alright. Prepare yourself.
The Cooking Part:
- Preheat the oven to 350 degrees
- Add the oil and half 1/3 of the butter stick to a large pan
- Add the shaved rib-eye to the pan + the salt and pepper (I add about 1T of each)
- Brown the rib-eye, then remove it from the pan and place it in a bowl; KEEP the pan drippings in the pan though!
- Add onions and bell peppers into the pan that has the drippings, sauté until soft
- Place the bottom halves of the Hawaiian bread into two separate baking pans
- Melt the other 2/3 of the butter and brush a light coat onto the Hawaiian bottoms
- Lay down a layer of provolone cheese on top of the brushed Hawaiian bread
- Add a layer of the ribeye, distribute evenly
- Distribute the onions and bell peppers evenly over both pans (make sure to include the drippings!)
- Add another layer of Provolone cheese.
- Place the tops of the Hawaiian buns over the glorious feast you’ve already assembled
- Brush some more butter over the tops
- Pop them in the oven for about 10 minutes, or until tops a crunchy golden brown
Yes, you can swoon over me….and the amazingness you are about to devour!
