Ingredients
Scale
- 1 pound ribeye steak, sliced thinly
- 2 tablespoons olive oil
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 cup mushrooms, chopped
- 4 slices provolone cheese (or your choice of cheese)
- 4 hoagie rolls
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
- Add the sliced onions and bell peppers to the skillet and sauté for about 5 minutes until tender. Remove from the skillet and set aside.
- Add the remaining olive oil to the skillet, then add the chopped mushrooms. Cook for 3-4 minutes until softened. Remove and set aside with the onions and peppers.
- Season the ribeye steak slices with salt and pepper. Increase the skillet heat to high and sear the steak slices for 2-3 minutes until cooked through.
- Return the vegetables and mushrooms to the skillet, mixing them with the steak. Reduce the heat to low.
- Place the provolone cheese slices on top of the mixture in the skillet. Cover with a lid for 1-2 minutes until the cheese melts.
- Toast the hoagie rolls lightly, if desired.
- Fill each hoagie roll with the cheesy steak and vegetable mixture.
- Serve hot and enjoy your homemade Philly Cheese Steak with Mushrooms!
Notes
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal | Servings: 4