Cheesesteaks

One of my favorite quick weeknight dinners is chicken cheesesteaks.  I have always been intimidated by making actual cheesesteaks.  After a visit to a local cheesesteak shop, Texadelphia, I decided to give it a shot.  Turns out that cheesesteaks are even easier with steak.  I made the "guranteed" to be crisp oven sweet potato fries that have been all over Pinterest with them.  Save your cornstarch, they were an absolute mess.  Luckily, these sandwiches were filling enough on their own, so no one missed the fries.  Especially Miss F, who hates fries.

Cheesesteaks

4 sub rolls
1 teaspoon extra virgin olive oil
1 pound NY Strip steak
1 tablespoon butter
½ bell pepper, sliced
½ onion, sliced
8 slices provolone cheese

Preheat the oven broiler. Slice the sub rolls and brush with the olive oil. Broil for 1 to 2 minutes, until lightly toasted. Place the steak in the freezer for 15 minutes. Remove the steak and slice into ¼” strips. In a sauté pan, heat the butter over medium high heat. Add the bell pepper and onions, sauté for 3 to 5 minutes, until tender. Add the steak slices and sauté for 3 to 5 minutes more. Salt and pepper to taste. Divide the steak into four equal portions and place on the toasted rolls. Top each sub with two slices of cheese and broil for 1 to 2 minutes, until the cheese is melted.

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