Reviving the Cheesesteak Hoagie

So many know of the Philly Cheesesteak, yet when I speak of an authentic Cheesesteak Hoagie, few have heard of such a conception, while others label a Philly Cheesesteak as a hoagie. Ah, not so. Cheesesteak Hoagies are a true 'meal in one', providing protein, carbohydrates and of course those yummy veggies. Add a bit of oil and vinegar and you're almost set.

I do not profess to be a chef or expert on dining, but I do know when something tastes great. I now share my recipe with you.

INGREDIENTS

Steak, thinly sliced or packaged thin steaks
Salt, pepper, oregano
Olive Oil
Vinegar (you may leave this out but best with it
Provolone Cheese
Onions
Bell Peppers
Lettuce
Tomato
Hoagie Rolls (Submarines can be used also)

INSTRUCTIONS

If using uncooked rib eye or other steak, slice it extremely thin. You may also order the authentic cheesesteaks from the processing plants or pickup frozen cheesesteaks at your local grocer Just google 'meat for philly cheesesteaks'
Slice 1 green bell pepper and put it aside
Slice one onion and one tomato, set it aside.
Break apart 1-2 lettuce leaves. Rinse and dry them. Set aside.
Heat a frying pan to no more than medium heat. Add 1-2 Tablespoons Olive Oil
Add the sliced peppers to the oil and fry until soft with lighter green color
Add the at least two cheesesteaks, breaking them up into smaller pieces.
Add a pinch or two of salt and one pinch of pepper
Once the steak has cooked through, stir the mixture until combined.
Form the mixture into a shape that fits the hoagie roll
Top with two slices of Provolone Cheese and take off the heat.

ASSEMBLY

Cut Hoagie or Sub Roll horizontally
Place meat and pepper mixture on lower part of roll
Top with sliced onions, tomatoes and lettuce.
Sprinkle with oregano. (You may add dried red pepper if you like it extra spicy)
Drizzle with olive oil and vinegar (Go light on the vinegar)
If you wish you may add more salt to your taste