philly cheesesteak

Ingredients

• 1.5 lbs Ribeye Steak, thinly sliced
• 1 tbsp Olive Oil
• 1 Medium Onion, thinly sliced
• 1/2 cup Beef Broth
• 1/2 cup Sliced Mushrooms
• 1/2 cup Provolone Cheese, sliced
• 1/4 cup Sharp Cheddar Cheese, shredded
• Crusty Rolls, sliced in half

Instructions

1. Heat olive oil in a large skillet or cast-iron pan over medium-high heat.
2. Add the sliced steak and cook for 3-5 minutes, stirring occasionally, until browned but still slightly pink.
3. Add the sliced onion and mushrooms to the skillet and cook for 5-7 minutes, until softened.
4. Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. Reduce heat to medium and add the provolone cheese, stirring until melted and gooey.
6. Spoon the cheesesteak mixture into the halved crusty rolls and top with shredded cheddar cheese.

Notes

• For best results, use a very sharp knife to slice the steak as thinly as possible.
• Don't overcrowd the pan when cooking the steak; cook in batches if necessary.
• A cast-iron skillet is ideal for even heat distribution.
• Serve immediately for the best flavor and texture.