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Summer Vegetable Philly Cheese Steak

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
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

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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