Summer Vegetable Philly Cheese Steak

Give the heavy classic a summer update by introducing pan-fried vegetables like eggplant and peppers. The thinly sliced sirloin sears in seconds, and when covered with Provolone, it creates a gooey, savory filling that is hard to beat.

Summer Vegetable Philly Cheese Steak

Give the heavy classic a summer update by introducing pan-fried vegetables like eggplant and peppers. The thinly sliced sirloin sears in seconds, and when covered with Provolone, it creates a gooey, savory filling that is hard to beat.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• Meat: 1 lb 2oz sirloin steak sliced thin
• Veg: 1 onion 1 green pepper, 1 small eggplant, 12 mushrooms, 2 garlic cloves
• Build: 4 sub rolls 8 slices Provolone cheese, 2 tbsp butter, red pepper flakes

Equipment

• Frying pan
• Knife
• Cutting board

Method

 

Instructions

1. Partially freeze steak for 45 mins to make slicing easier, then slice paper-thin.
2. Sauté onion, pepper, diced eggplant, mushrooms, and garlic in butter until soft (15-20 mins). Season with pepper flakes.
3. Push veg to side or remove. Sear steak slices in the hot pan for 3-5 mins until browned.
4. Line split rolls with Provolone. Top with the hot steak and vegetable mixture to melt the cheese.
5. Serve immediately with mustard.

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