We’re back! Our trip to California has sadly come to an end, and we’re back to the daily grind here at home. Needless to say, our trip to visit my family was a lot of fun. We were able to celebrate my brother’s birthday, father’s day, my birthday, and my dad’s birthday together! We took a family trip to Monterey, California as well. The weather was beautiful, and it was the perfect way to round off our trip before leaving.
The recipe I’m sharing with you today was something we made for my dad’s birthday (which also happens to be Independence day :)). Papa absolutely LOVES cheesesteak sandwiches, so we whipped some up for him along with cheesecake cupcakes for dessert. I adapted The Little Kitchen’s recipe to suit our tastes and the results were phenomenal! I will definitely be making these more in the future. Enjoy!
Yield: 4 Servings
- 1 pound boneless beef, sliced across the grain and chopped into small pieces (Ribeye or Porterhouse tastes best)
- 1 bell pepper, sliced
- 1 onion, cut in half and sliced
- 8 ounces mushrooms, sliced
- Pickled jalapeños, to taste
- 4 tablespoons butter divided
- 8 slices Provolone cheese
- Salt and pepper, to taste
- 4 hoagie rolls
Preheat oven to 275° F. Lightly toast hoagie rolls and set aside.
Melt 2 tablespoons of butter in a pot over medium-high het and sauté vegetables for 10 to 15 minutes. Remove the vegetables from the heat and transfer to a plate.
Melt the remaining 2 tablespoons of butter over medium-high heat and cook the beef for 10 to 15 minutes. Season the beef with salt and pepper to taste. Once the meat is no longer rare, add the vegetables and sauté together for a few minutes.
Divide the mixture into four sections and top each portion with two slices of provolone cheese. Once the cheese has melted, top each hoagie roll with a portion of the mixture, wrap in aluminum foil, and bake for 15 minutes.