This is not the typical Philly Cheese Steak Sandwich made with the orange day-glow cheese. I used Provolone and added it directly on the steak and veggies after the hoagie roll was loaded full. The addition of Worcestershire sauce added a great depth of flavor to the steak. You can use either sirloin, ribeye or flank steak just remember to slice very thinly AGAINST the grain. A few minutes in the freezer while you prep the vegetables will make slicing easier.
1 T. olive oil
1 medium yellow onion, sliced lengthwise and then thinly sliced
1 green bell pepper, seeded and thinly sliced
salt and pepper to taste
1 lb. steak, thinly sliced
1 t. granulated garlic
1 - 2 T. Worcestershire Sauce
Sliced Provolone Cheese
Hoagie rolls, lightly toasted
I used a cast iron skillet and put it over high heat and added the oil. When the oil shimmered, I added the onions and peppers.
Sprinkle in some salt and pepper, and cook, stirring frequently until vegetables begin to soften.
While the vegetables are cooking, prepare your steak. Move all the onions and peppers to one side of the skillet and add in the steak. Sprinkle with the granulated garlic.
Stir the steak occasionally and cook until done. Then stir to mix in the onions and peppers and add the Worcestershire sauce. Reduce heat and allow the Worcestershire sauce to coat all the ingredients. Let mixture simmer while you toast the hoagie rolls.
Load up the rolls, top with the sliced Provolone and dig in!