Philly-Style Pepper Steak Hoagies With Provolone

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 20 min · Beef · dairy-free, high-protein

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Ingredients

• 3/4 lb sirloin steak, shaved thin
• 2 large hoagie rolls
• 4 slices provolone
• 1, sliced thin green bell peppers
• 1 large, sliced thin yellow onion
• 1 tbsp vegetable oil
• 1 1/2 tbsp mayonnaise
• 1 tsp each salt, black pepper and garlic powder

Method (tap to check — screen stays awake)

1. Freeze the steak 10 minutes ahead if you have it whole - it slices paper thin far more easily half-frozen - or buy it already shaved.
2. Heat half the oil in a large skillet over high, cook the peppers and onion 5 minutes until they slump and pick up black edges, then scrape them to a plate.
3. Add the rest of the oil and the steak in a single layer. Leave it 90 seconds to brown, then chop and toss it in the pan with a spatula for 2 minutes more until barely any pink remains.
4. Return the vegetables, season, lay the provolone right over the meat and cover for 1 minute until it melts into the pile.
5. Scoop the whole thing into mayonnaise-slicked rolls, pressing so the roll compacts around the filling.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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