"This cheesesteak is pretty true to the Philadelphia-born original. But we've made a few modifications, including adding peppers and using Provolone cheese rather than the more traditional Cheez Whiz...."
INGREDIENTS
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1 1/2 lbs. boneless rib eye or top round steak
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3 tablespoons vegetable oil
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1 very large onion, halved and sliced
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1 large green bell pepper, cut in strips
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1 large red bell pepper, cut in strips
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1 clove garlic, minced
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1/4 teaspoon Tabasco sauce
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4 6-inch soft Italian or hoagie rolls
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1/2 pound Provolone cheese, grated