Philly cheesesteak subs recipe

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1 tbsp olive oil

4 fresh soft sandwich rolls, cut in half and opened out

2 onions, thinly sliced

1 large green pepper, thinly sliced

2 garlic cloves, crushed

Salt and black pepper

600g ribeye steaks, very thinly sliced

300g American-style cheese, thinly sliced

, you can also use Provolone or Cheddar

Heat the oil in a large pan over a medium-high heat. Add the onions and peppers and cook, stirring, for 5-6 minutes. Add the garlic, salt and pepper, and cook, stirring, for 30 seconds. Push to one side of the pan.
Turn the grill on to high. Add the sliced steak to the hot pan and cook, stirring, for 2-3 minutes. Stir together with the vegetables. Spoon the meat and vegetables into the opened-out rolls and top with the cheese slices. Place under the grill for 2-3 minutes for the cheese to melt.
Serve immediately with whatever condiments you prefer.

Per serving: 717kcals, 35.8g fat (16.5g saturated), 34.9g carbs, 8.7g sugars, 59.5g protein, 2.7g fibre, 2.679g sodium

Philly cheesesteak subs