Any Philadelphian will tell you: a cheese steak is a work of science and art. There are rules (no Swiss cheese, eat it “wit wiz,” etc.) but when it comes to pizza-fying a cheese steak, all rules go out the window.
- 2 to 2 ½-pound strip loin, trimmed and very thinly cut
- ½ Cup chopped onions
- ½ Cup chopped green peppers
- Pepperoni slices, chopped
- ¼ Cup marinara sauce
- ¼ Cup shredded mozzarella cheese
- 4 6-inch hoagie rolls
- Salt and pepper to taste
Drizzle a little olive oil into a pan and sauté your peppers and onions until soft. Drain excess oil and return to the stovetop. Frizzle the meat in the pan until thoroughly cooked. Stir in marinara sauce and pepperoni slices until warmed and sprinkle cheese on top. Allow cheese to melt, then spoon mixture into a cut hoagie roll.