Cheesesteaks

Is there anything better than a philly cheesesteak? I don't think so! I was craving one so I found this recipe from the little kitchen and decided to give it a whirl. I never knew making cheesesteaks at home was so easy! 
I will be making these again for sure. 
They even reheated great the next day. 



Ingredients:

4 square sheets of tin foil

4 hoagie rolls, sliced 
1/2 green pepper, sliced
1 large white onion, cut in half and sliced thick
8 oz mushrooms, sliced
1.25-1.5 lbs beef ribeye steaks (sliced thinly across the grain and then chopped roughly again so they are small pieces), split into 4 portions
salt & pepper
3 1/2 Tbsp salted butter
8 slices of cheese (I used Provolone)

Directions: 

1) Prepare 4 square sheets of tin foil (and slice the hoagie rolls before you start. Set oven to 250

2) Heat a skillet over medium high heat, add 1 Tbs butter, and then add onions and bell peppers and cook for 5 minutes. Add mushrooms and cook for another 5 minutes., or until onions are translucent.

3) Remove to a plate and divide into 4 portions

4) Add another Tbs of butter, add 1 portion of meat - season with salt and pepper. Add veggies to the meat. Cook about 2-4 minutes, flip the meat, then top with provolone and cook for 1-2 minutes.  (if your skillet is big enough then you can do 2 of these at once)

5) Add the cooked meat mixture to a hoagie roll then tightly roll in the foil, place in the oven for 10-15 minutes. 

Enjoy!

Recipe from The Little Kitchen