Ribeye Philly Cheesesteaks

Servings: 4 servings  ·  Total time: varies

Ingredients

Ingredients

• 1 Tbsp olive oil
• 1 bell pepper, sliced
• 1 small onion, sliced
• 2 (8 ounce) ribeye steaks, thinly sliced
• 1/4 tsp seasoned salt

To Serve

• 4 buns, any kind
• 4 slices provolone cheese

Directions

1. Heat oil in a skillet over medium heat. Sauté peppers and onions for about 5 minutes or until they begin to soften. Remove from skillet. Season steak slices with seasoned salt and add to skillet. Sear for 2 minutes on each side or until cooked through.
2. Combine peppers, onions, and steak.
3. Let mixture cool, then store in a freezer-friendly container or baggie.
4. To serve: let cheesesteak mix thaw overnight in the refrigerator. Layer cheesesteak mix and provolone cheese on a bun. Wrap in aluminum foil and bake at 350°F for 10–15 minutes or until cheese has melted.

Nutrition

577 calories; 32.9 g fat; 14 g saturated fat; 88.8 mg cholesterol; 39.5 g carbohydrate; 4.1 g fiber; 5.4 g sugar; 30.7 g protein