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!
- 4 hoagie rolls
- 1 pound ribeye steak, sliced across the grain into thin strips
- ¼ cup unsalted butter, divided
- ½ pound button mushrooms
- 1 medium onion, sliced thin
- 1 green bell pepper, sliced thin
- 8 slices provolone cheese
- salt, to taste
- ground black pepper, to taste
Lightly toast hoagie rolls and set aside.
Melt half the butter in a skillet over medium-high heat. Sauté mushrooms, onions, and peppers until softened, about 10 minutes. Remove the vegetables from the heat and transfer to a plate.
Melt the remaining butter over medium-high heat. Add the steak, season with salt and pepper, and cook until done, about 5 to 8 minutes. Once the meat is cooked through, add the vegetables and sauté together for a few minutes. Remove from heat.
Divide the mixture into four sections and top each portion with two slices of cheese. Once the cheese has melted, stuff each hoagie roll with the prepared filling.