Philly Cheesesteak

Philly Cheesesteak


3 tbsp. olive oil
1 lb. sliced beef
1 onion, peeled and sliced
1⁄2 red pepper, seeded and sliced
1⁄2 green bell pepper, seeded and sliced
2 cloves garlic, peeled and sliced
1 tbsp. soy sauce
2 sub rolls
6 slices provolone


  1. Place the Copper Chef on high heat. When the pan is hot, add the olive oil and sear the beef.
  2. Remove the beef and set aside. Place the onions and red and green peppers into the Copper Chef. Sauté until tender. Add the garlic and cook for 3 more minutes.
  3. Add the beef back into the pan with the soy sauce. Stir. Remove from heat.
  4. Slice the sub rolls. Divide the beef into each sub roll. Top each with 3 slices of provolone cheese. Put under the broiler to melt before serving.

Eric’s Tip: In Philly they love the “cheese wiz” from a can drizzled on the meat. Feel free to skip the provolone and try the Philly way.

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