So, the hubs was craving for cheesesteaks, and I decided to make some. Of course, I couldn’t find any hoagie rolls, or French rolls, or any rolls, so I used what I had in hand… hotdog buns! I also checked Julie‘s recipe, make them and they were great! And you can have any add-ins you’d like! Like different color bell peppers, mushrooms, more cheeses, etc! Now, let’s go to the recipe…
- 4 hoagie rolls (I used hotdog buns)
- 1/2 green pepper
- 1/2 large onion
- 1.5 lbs beef ribeye steaks
- salt and pepper
- 2 tbsp salted butter
- 8 slices of Provolone cheese
Cut in thin slices both onion and bell pepper. Preheat oven to 250°F.
Melt 1 tbsp butter…
And while they are cooking, cut the beef: slice thinly across the grain and then chop again; to get small pieces.
Once veggies are cooked, remove and reserve. Wipe the skillet with a paper towel and add 1 tbsp of butter and return to the stove. Season beef with salt and pepper and add half of it to the skillet.
Reduce heat and cook for 4 minutes.
Add in half of veggie mix and cook for another 2 minutes.
Prepare 8 sheets of aluminum foil and set aside. My buns are already sliced, if yours aren’t, slice them.
Divide the meat and veggies in half. Add 4 slices of cheese on top and allow the cheese to melt for 2 minutes.
Add each “pack” to two buns. Or in other words, picture above shows 4 buns filling. Repeat until no more filling left.
Repeat until all the buns are filled. Inside one sheet of foil, roll the bun tightly.
Place them in the oven for 15 minutes.
If you have leftovers freezein a ziploc bag with foil.
Reheat them in the foil in a 350°F oven for 20-25 minutes.
And best of all… enjoy!