DP-Style Mushroom Pepper Cheesesteak

Ingredients

• 1 1/2 lb boneless ribeye, thinly sliced
• 1 Tbsp olive oil
• 1 Tbsp unsalted butter
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1 tsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 slices provolone
• 4 hoagie rolls, split

Instructions

1. Heat the broiler. Toast the split hoagie rolls for 2 to 3 minutes, then set aside.
2. Heat the butter and half the olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes until browned.
3. Add the red and green peppers and onion. Cook for 7 minutes until tender-crisp. Add garlic and Worcestershire sauce; cook for 30 seconds, then transfer the vegetables to a plate.
4. Season the ribeye with salt and pepper. Heat the remaining oil over high heat. Sear the ribeye in batches for 2 to 3 minutes, turning once, until the thickest pieces reach 145 degrees F. Transfer to a plate and rest for 3 minutes.
5. Return the rested beef and vegetables to the skillet. Toss over medium heat for 1 minute, divide into four piles, and top each pile with two provolone slices.
6. Cover the skillet for 1 to 2 minutes until the provolone melts. Fill the toasted hoagie rolls and serve hot.