Philly Cheesesteak with Peppers and Onions

By Valerie Brunmeier · fromvalerieskitchen.com

1 hr 15 min8 sandwiches

Thinly sliced sirloin cooked with caramelized peppers and onions, topped with melted Provolone on toasted hoagie rolls.

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prepPreheat oven to 400°F / 200°C
prepPlace beef in freezer for 20–30 min to firm for slicing
1 sweet yellow onion, halved and thinly sliced	Cook onion & peppers until tender, medium-low	Drain, combine beef with vegetables in pan	Melt cheese over beef & vegetables, medium, 4–5 min
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 tablespoons vegetable oil (for vegetables)
2½ to 3 pounds petite sirloin, thinly sliced and chopped into ¼-inch pieces	Cook beef in batches, season, no pink remains
¾ teaspoon Lawry's Seasoned Salt (for first batch of beef)
½ teaspoon garlic pepper (for first batch of beef)
2 tablespoons vegetable oil (for beef, plus more as needed)
8 hoagie rolls	Butter & toast rolls 400°F / 200°C, 3–5 min
6 tablespoons softened butter
7 ounces sliced Provolone cheese (7 1-ounce slices)

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