Description
Mini cheesesteaks packed with tender shaved beef, sautéed onions, and peppers, all tucked inside soft, pillowy potato long buns for the ultimate handheld comfort food.
Ingredients
Units
Scale
- 1 pound shaved beef or ribeye steak
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 4 Martin’s potato long buns
- 4 slices provolone or American cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add onions and bell pepper, and sauté until softened, about 5-7 minutes.
- Add shaved beef to the skillet. Season with salt and pepper. Cook until browned, about 4-5 minutes, stirring occasionally.
- Lay cheese slices over the beef and vegetables. Let melt slightly, then stir to combine.
- Toast potato buns lightly if desired.
- Fill each bun generously with the cheesesteak mixture and serve warm.
Notes
- Try adding mushrooms for extra flavor.
- Serve with pickles or hot sauce on the side for added zing.
- Leftovers can be stored in the fridge and reheated in a skillet.
Nutrition
- Serving Size: 1 sandwich
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
