1.5lbribeye or sirloin or other cut of beef, sliced thinlysee post for tips
1largeyellow onion, sliced
2green bell peppers, sliced
pinchsalt and pepper, to taste
For the buns:
1-2crushed garlic cloves
6-8buns of choice, slider sized or normal
Heat a large skillet over medium high heat, and add the butter and oil. Once the butter melts, add the steak and cook until brown and fully cooked through, preferably with some crispy dark brown bits. Once meat cooks, drain the fat, and season with soy sauce and Worcestershire as well as salt and pepper.
Remove steak to a plate, and in the same pan that the steak was cooked in, drizzle a little more oil in if needed and add the sliced onions. Cook for a few minutes until onions start to caramelize, then add the green bell peppers and cook for a couple minutes further. I like my bell peppers to still have some crunch to them.
Add the steak back in and stir to combine, then add the slices of provolone cheese and stir until melted.
Spread the buns with the softened garlic butter and toast in a skillet or a griddle until golden brown, then pile high with the Philly cheesesteak. You can add some mayo to the sandwiches if you like, as well as any other condiments.
To slice the beef very thinly, it's easier to freeze the meat then cut it with a sharp knife.