Fast Philly Cheesesteak

This iconic sandwich comes together in a flash even at home. The trick is to get the thinly shaved beef which is available in the meat department of most grocery stores.

Step by step

All nutrition facts are AI generated and approximate.

Ingredients

• 3 Tbs avocado oil (or other neutral oil)
• 4 hoagie rolls
• 4 Tbs mayonnaise
• 14 oz beef shaved steak
• ½ white onion (sliced)
• 1 red bell pepper (sliced)
• 4 oz fresh sliced mushroom
• 8 slices provolone

Directions

1. Place each hoagie roll face down on the cool griddle so they are all the way open (browns more evenly later). Spread 1 Tbs mayonnaise on the inside of each hoagie roll.
2. Preheat griddle to 350°F (or large skillet).
3. Slice the peppers, onions, and mushrooms if not already sliced. Place in a medium bowl and set aside until ready.
4. Add 1 Tbs oil to the griddle and spread around with your spatula. Lay hoagie rolls face down and brown for about 3 minutes or until good and toasty.
5. Add another 1 Tbs of oil and spread around. Add the vegetables to the griddle and sauté for about 6 minutes until cooked through but not too soft and caramelized.
6. Move vegetables back to the bowl.
7. Add the last 1 Tbs of oil to the griddle. Add the steak; chop and flip so it is in small pieces. Cook until browned and no pink remains, about 3–5 minutes.
8. With your spatula, scoot the steak pieces into 4 piles about the same size as the hoagie rolls.
9. Top each pile with an equal amount of all of the vegetables.
10. Shingle 2 slices of provolone on each pile. Let sit on the griddle until the cheese is fully melted. Turn off the griddle.
11. Carefully move each pile into a waiting hoagie roll.

You have just made an authentic Philly Cheesesteak sandwich.