3 pounds ribeye steaks, sliced thin
Salt and pepper, to taste
2 onions, peeled and sliced thin
2 green bell peppers, sliced thin
2 tablespoons olive oil
1 14-ounce package process cheese product
Sourdough bread rolls
Preheat grill or skillet to medium high.

Season steaks with salt and pepper.  Sauté steaks until browned , about 3 minutes per side.  Sauté onions and green bell pepper with olive oil, stirring occasionally for 7 minutes, or until vegetables are tender.  In the microwave or saucepan over low heat, melt cheese product.  Cut a slit in each sourdough bread roll.  Add steak.  Top with onions and bell peppers.  Top with melted cheese.  Serve.

Serves 8
Patriot Tip

To slice the ribeye steaks easier, try placing them in the freezer for about 30 minutes before slicing.

Patriot History

During the 1930’s in the Italian immigrant section of South Philadelphia, two brothers Harry and Pat Oliveri stumbled on a new creation by introducing a beef sandwich with onions to a taxicab driver.  In 1940, the two brothers opened up Pat’s King of Steak and the legend of the Philly Cheesesteak grew.