Cheesesteaks with Peppers
No need to head to Philly when you're craving a cheesesteak. This weeknight version comes together in less time than it takes to wait in line at one of the city's famous sandwich shops.
- Total Time:
- Yield: Makes 4
Source: Everyday Food, November 2012
- 1 tablespoon plus 1 teaspoon vegetable oil, divided
- 1 medium yellow onion, thinly sliced
- 2 small red bell peppers, thinly sliced
- Salt and pepper
- 1 pound minute steak, cut into thin strips
- 1/2 cup evaporated milk
- 1 teaspoon Dijon mustard
- 1 cup shredded provolone (4 ounces)
- 4 hoagie rolls, split
In a large skillet, heat 1 tablespoon oil over medium. Add onion and bell peppers and season with salt and pepper. Cook, stirring, until softened, about 10 minutes. Transfer to a plate. Add remaining teaspoon oil to skillet and increase heat to medium-high. Add steak, season with salt and pepper, and cook, stirring, until cooked through, 2 to 3 minutes.
Meanwhile, in a small pot, heat evaporated milk and Dijon over medium until hot. Remove from heat and whisk in provolone until smooth. Season with salt and pepper.
Divide steak and vegetables among rolls and drizzle with sauce.