Local: Philly Cheesesteak

Instructions:

1. Slice peppers and onions into 1/4" (about 0.6 cm) slices. Keep the peppers and onions separate due to different cooking times. Set aside.

   • Always buy about 20% more steak than the recipe calls for since you will be discarding most of the fat. Ribeye is ok to have a little bit of fat remaining. I remove almost all the fat from the sirloin.

2. Slice the steak as thinly as possible, aiming for no thicker than about 1/8" (about 0.3 cm). Marinate the beef with garlic powder, onion powder, pepper, salt, gravy mix, and Worcestershire sauce.

3. Preheat the oven to a medium broil, approximately 425°F (about 220°C) on the broil setting.

4. Slice the sub-buns in half lengthwise. Spread a thin layer of unsalted butter on the cut side of each bun half.

5. Once the oven is preheated, toast the buttered buns face-up until lightly golden brown. After toasting, add cheese to the most toasted side of each bun—only one side. Return the buns to the oven for about 2 minutes or until the cheese is bubbly. Remove from the oven afterward.

6. Preheat a skillet over high heat with a bit of olive oil to prevent sticking. Once hot, add the peppers and sauté for 2 minutes. Then, add the onions and continue sautéing for another minute. Add the thinly sliced, marinated steak and sauté for another 4-5 minutes until the beef is medium well. Turn off the burner.

7. Assemble the sandwiches by filling the sub rolls with the steak, peppers, and onions mixture. Serve immediately.