Print Friendly, PDF & Email


  • 3 tablespoons butter
  • 1 1/2 cups baby bella mushrooms
  • 1 large onion, sliced into half-moons
  • 1 green bell pepper, sliced into strips
  • 1 lb ribeye steak, thinly sliced
  • 1 teaspoon kosher salt
  • fresh cracked black pepper
  • 1/2 teaspoon garlic powder
  • 68 slices provolone cheese
  • hoagie rolls, for serving
  • optional: mayonnaise


  1. In a large skillet, melt butter over medium-high heat. Once butter is sizzling, sauté mushrooms until golden brown, about 5 minutes. Then transfer to a plate and set aside.
  2. Add onions into same skillet and sauté until slightly caramelized, about 5-6 minutes.
  3. Add peppers into skillet with onions and cook until peppers get soft, about 3-4 minutes. Then set onions/peppers aside with mushrooms.
  4. Add steak into pan and cook until all meat is browned, about 5-6 minutes. Season steak with spices and add all veggies back into skillet. Stir to fully combine.
  5. Using a spatula, section off each serving in your pan and place cheese slices directly over each serving. Take off heat and allow residual heat to melt cheese onto steak mixture.
  6. Lightly toast hoagie rolls and smear with a bit of mayo, if desired. Add more cheese to prepared rolls and fill each roll with cheesesteak mixture. Roll each sandwich in foil and allow to sit for at least 5 minutes, then enjoy!

2 of 2

Glazed Lemon Bread

Pineapple Dole Whip