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Philly Cheese Steak

This is my favorite version of the famous dish from Philadelphia.

  • 2 hoagie rolls
  • 250 g steak
  • 120 g provolone (sliced)
  • 1 yellow onion (medium)
  • 1 green bell pepper
  • 2 tablespoons avocado oil
  • Worcestershire sauce
  • mayo (optional)
  • salt & pepper
  1. First put the steak in the freezer for about 45 minutes.
  2. Take the steak out of the freezer and cut off the fat edge. Now cut the fat into small pieces.
  3. Melt the steak fat in a small pan on medium low heat with a tablespoon of avocado oil. You don't have to use avocado oil here, but I would recommend an oil that is relatively neutral; after all we want to preserve the meaty taste of the steak fat.
  4. Slice the meat into very thin strips.
  5. Cut the onion and bell pepper into rough chunks.
  6. Once the steak fat is melted, take the remaining pieces out of the pan.
  7. Sauté the onion and bell pepper chunks in the melted steak fat, still on medium low heat. (I'd recommend performing this and the following steps for each sandwich separately, as they taste better while they're still hot.)
  8. Cook until caramelized, then move the vegetables to one side of the pan, and lay the steak strips on the now empty part of the pan. Increase the heat to medium high and season to taste with salt and pepper.
  9. After a minute or so, once the steak strips gained some color, mix everything together and add the provolone on top. Give it a few spritzers of Worcestershire sauce and cover the pan.
  10. Spread some mayo on the inside of your hoagie rolls, and once the cheese is melted, fill them with the mixture from the pan.