Philly Cheesesteak Cheesy Bread Cheesy, crispy and complete of flavors of sliced cheese with ribeye, inexperienced peppers, onions and mushrooms.
Perfect Philly Cheesesteak flavors with deliciously tender beef topped with onions, mushrooms and peppers roasted whole and topped with melted provolone cheese.No wonder this flavor combination makes it into many of the recipes on this site! In fact, three of the most popular recipes on the site are the Dirty Cheese, Grilled Cheese, and Slow Cooker Philly Cheese Steak Sandwiches you’ll love making all fall season long.
°2 teaspoons vegetable oil
°2 onions, thinly slice to rings
°¼ green pepper, cut into thin slices
°¼ red pepper, thinly sliced
°2 finely sliced mushrooms
°300g steak (rib steak or sirloin), cut into very thin slices
°Freshly ground black pepper
°150g white cheese (processed Kraft cheese) or 4 thin slices of provolone
°2 hoagie breads, or 2 small baguettes (about 20cm each), hot
°Kosher dill pickle
*How to make :
In a large skillet over high heat, pour in the olive oil and heat it, reduce the heat to medium, add the onions and saute for a minute, add the peppers and mushrooms, stir and cook until the mushrooms are black and the onions are translucent.
Stir regularly, add the steak and cook for 3 minutes or until the meat is lightly browned. Salt and pepper: Lay the provolone slices over the meat until it melts. If you are using hot cheese, melt it in a double boiler before turning it on.
Slice the bread lengthwise and toast it, dividing the meat mixture between the two doughs, and if using melted cheese, sprinkle half of it on each bread, and serve with a dill pickle (kosher pickle).