It depends on who you ask as to whether to use provolone cheese or Cheez-Whiz. Personally, the provolone is the more traditional Cheesesteak.
- 1/4 of a green bell pepper
- 1/8 of a medium yellow onion
- 2 tablespoons olive oil
- 4-5 oz leftover steak
- 1/3 cup shredded Provolone cheese
- 1 small Italian baguette or hoagie roll (6-7 inches long)
- Step 1 Slice pepper into 1/4″ wide by 3″ long julienne strips. Cut the onion into 1/4″ by 3″ julienne pieces. Place 1 tablespoon of oil in a saute pan and heat on high heat. Once hot, cook the pepper and onions just until soft, about 1 1/2 minutes. Remove from the pan and keep warm.
- Step 2 Place the saute pan back on the stove, set on high heat and add 1 tablespoon of oil. Slice the cold leftover steak very thin, then sear very quickly in the pan on each side for 30 seconds. Stack the steak in the pan, then top with the shredded cheese. Cover the pan for about 45 seconds to melt the cheese.
- Step 3 Slice the baguette in half horizontally. Place on a plate, then stack the meat with the melted cheese on top of the bottom piece of baguette. Add peppers and onions on top.