Cheesesteak

Ingredients:

• Spicy Mayo:

  • 1/4 cup mayo (Kewpie recommended)

  • 1-1.5 tbs Sriracha

  • 1/2 tsp garlic

  • 1/2 tsp sugar

• 1 yellow onion, cut in half and sliced

• 8 oz cremini mushrooms, sliced

• 1 bell pepper, sliced into strips

• 1/4 tsp dried thyme

• 3/4 - 1 lb boneless ribeye steak, sliced thinly and then chopped

• 6-8 slices provolone cheese (or pepperjack if you like it slightly spicy)

• 3 tsp butter, divided

• salt and pepper to taste

• 4 hoagie rolls

Directions:

• Mix the ingredients for the spicy mayo. Adjust the heat or sweet to your taste.

• Tear off 4 sheets of foil and set aside with 4 hoagie rolls. Preheat oven to 250 degrees.

• Add 1.5 tbs butter to large skillet over medium high heat. Add mushrooms, onions & peppers, season with dried thyme then saute and caramelize for 5-8 minutes. Season with salt and pepper. Remove to plate.

• Add 1.5 tbs butter to same skillet, set heat to medium and add steak, seasoning with salt and pepper, cooking for 2-4 minutes.

• Add mushrooms and onions back into pan and cook for 1-2 minutes. Divide meat mixture in half and top with slices of cheese. Cook for 1-2 minutes.

• Spread the spicy mayo on the top and bottom of each roll.

• Mix up the cheese and meat mixture and add to hoagie rolls. Roll tightly in foil squares and place in oven for 10-15 minutes.

Notes:

• Servings = 4

• Original Recipe - All-American Cheesesteak with Horseradish Sauce - The Chunky Chef