Servings: 4 servings
Total Time: varies
- 1 Tbsp olive oil
- 1 bell pepper, sliced
- 1 small onion, sliced
- 2 (8 ounce) ribeye steaks, thinly sliced
- 1/4 tsp seasoned salt
- 4 buns, any kind
- 4 slices provolone cheese
A delicious Philadelphia cheesesteak with a heartland twist! With peppers, onions, and seasoned with salt, this cheesesteak is a winner for sure.
Heat oil in a skillet over medium heat. Sauté peppers and onions for about 5 minutes or until they begin to soften. Remove from skillet. Season steak slices with seasoned salt and add to skillet. Sear for 2 minutes on each side or until cooked through.
Combine peppers, onions, and steak.
Let mixture cool, then store in a freezer-friendly container or baggie.
To serve: let cheesesteak mix thaw overnight in the refrigerator. Layer cheesesteak mix and provolone cheese on a bun. Wrap in aluminum foil and bake at 350°F for 10–15 minutes or until cheese has melted.
577 calories; 32.9 g fat; 14 g saturated fat; 88.8 mg cholesterol; 39.5 g carbohydrate; 4.1 g fiber; 5.4 g sugar; 30.7 g protein