Philly Cheesesteak
Ingredients:
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1 lb thinly sliced ribeye steak
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1 large onion, sliced
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1 green bell pepper, sliced
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4 slices provolone cheese
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4 hoagie rolls
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Salt and black pepper
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2 tbsp olive oil
Instructions:
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Prep: Heat your griddle to medium-high.
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Get Sizzlin': Add a tablespoon of oil to the griddle. Cook onions and peppers until softened and slightly browned, about 5 minutes. Remove from griddle and set aside.
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Steak Time: Add the remaining oil to the hot griddle. Season the steak generously with salt and pepper. Add in batches if needed, and cook for just 1-2 minutes per side for medium-rare, longer for more well-done.
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Chop it Up: Briefly chop the steak into smaller pieces directly on the griddle.
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Combine: Return peppers and onions to the griddle with the steak. Mix well.
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Cheese Melt: Layer provolone slices over the meat and veggie mix. If your griddle has a lid, cover for a minute to help the cheese melt.
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Serve: Pile the mixture onto hoagie rolls and enjoy immediately!
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