Our Kensington Park Chef’s adaptation of a Philly-favorite!

Ingredients:

  • 7 tablespoons extra-virgin olive oil
  • 1 pound beef tenderloin, cut into thin strips
  • Salt and pepper
  • 2 large bell peppers, cut into thin strips
  • 2 onions, halved and thinly sliced
  • 16 dinner rolls, split
  • 6 ounces provolone cheese, shredded (about ½ cups)

Directions:

Preheat the oven to 375 degrees. In a large skillet, heat 3 tablespoons olive oil over medium-high heat until rippling. Season the beef with salt and pepper, increase the heat to high and cook in the skillet for 3 minutes; flip and cook for 2 minutes more. Transfer to a bowl.

In the same skillet, heat the remaining ¼ cup olive oil over medium heat. Add the peppers and onions, season with salt and pepper and cook over medium high heat, stirring, until softened, about 8 minutes.

Place the roll bottoms on a large rimmed baking sheet and top each with the beef and vegetables; sprinkle with the cheese. Bake until the cheese is melted, about 6 minutes. Transfer to a platter and cover with the roll tops.

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