I was told not to call it a “Philly” Cheese Steak because it’s not from Philly, but to each their own.  It’s a “Philly” cheese steak made with a “New York” strip steak and “French” rolls …. I guess I can just call it a cheese steak sammy!  This recipe is a no-brainer and simple to put together. It is steak and cheese served on a soft roll topped with bell peppers and onions. YUMMMMMMMMMMM! Steak is cut so thin which will give you juicy goodness and more beef in your sandwich. Perfect to eat while watching football games!

Ingredients to serve 2:

• 1/4 – 1/2  a small yellow onion thinly sliced
• 1/4- 1/2 a small green bell pepper thinly sliced
• Optional: Button mushrooms thinly sliced (as many as you want)
• Olive Oil or butter (to saute onion and bell pepper slices)
• 1/2 lb New York strip steak thinly sliced
• salt and pepper
• 2 soft French hoagie rolls
• 4 slices of provolone cheese
• Optional: Cheezwhiz

Directions:

1. Heat up olive oil or butter. Saute onions until slightly carmelized.
2. Add the bell pepper slices and mushrooms and saute until the bell pepper texture is to your liking. Season with salt and pepper. Set mixture aside.
3. In the same pan, saute your steaks and season with salt and pepper. Do not over cook steak.
4. Once steak is at medium rare, add your onions, bell pepper, and mushroom and mix ingredients together. Divide the steak and veggie mixture into two and melt  slices of provolone cheese on top.
5. Optional: Lightly toast your rolls.
6. Divide the melted cheese, steak, and veggie mixture and place into each roll.
7. Optional: Warm up some Cheezwhiz and top it on top of the filing for more cheesy goodness.