Philly Cheesesteak with Oktoberfest

Chef: David Schoon via


  • 1/2 white onion
  • 2 green peppers
  • Olive Oil
  • Salt and Pepper
  • 20 oz. ribeye steak or similar cut (thin sliced)
  • 8 oz. Provolone cheese sliced
  • 4 sub rolls


Serves 4 large sandwiches. Chop the onion and pepper into thin, almost julienned pieces. Add olive oil into a medium pan and saute onions and peppers over medium high heat until soft. Season the steak with salt and pepper and grill on high until cooked to your liking. After grilling chop into bite-size pieces. Slice open rolls and gut some of the interior of the bread. Grill face down until crispy. Add the provolone right after grilling so it will melt. Assemble sandwich by filling rolls with steak, peppers and onions.