Philly Cheesesteaks With Marinade - Down Home Cooking Recipes

Ingredients

• 1 1/2 lbs. ribeye (may sub top sirloin or skirt steak), very thinly sliced*
• olive oil
• 1 large onion, thinly sliced
• 2 green bell peppers, thinly sliced
• 1 poblano pepper, thinly sliced
• 3/4 cup freshly grated sharp cheddar cheese (or more to taste)
• 1/3 cup roughly chopped jarred cherry (pimento) peppers (optional)
• 8 Sargento Provolone Cheese slices
• 4 soft hoagie rolls
• 2 tablespoons Dijon mustard
• 2 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 tsp EACH garlic pwdr, onion pwdr, dried thyme, dried parsley
• 1/4 tsp EACH pepper, red pepper flakes
• 1 tablespoon Reserved Spiced Mayonnaise (in directions)
• 1/2 cup mayonnaise
• Hot sauce to taste (optional)
• Add steak to Ziploc bag with remaining Marinade. Marinate 6 hours up to overnight. Remove steak from fridge 20-30 minutes before cooking.
• Preheat oven to 400 degrees F.
• Prepare hoagie rolls by slicing each in half horizontally. Hollow out bottom and top halves of bread, leaving about 1/2-inch-thick shell.