Name: Cheesesteaks with Provolone and American Cheese and Sautéed Pepper and Onions
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 4 large onions, sliced 1/4-inch thick; 3 large red and/or green bell peppers, seeds removed, sliced 1/4-inch thick; Kosher salt, freshly ground pepper; 3 tablespoons white or red wine vinegar; 4 pounds boneless beef short ribs; 8 (10-inch-long) Italian sub rolls; Vegetable oil (for griddle); Kosher salt; Freshly ground pepper; 10 ounces white or yellow American cheese slices (about 16); 10 ounces mild or sharp provolone slices (about 16); Ketchup and/or hot sauce (for serving; optional)

Photo by Alex Lau

Look for short ribs with the most marbling possible for these cheesesteaks; if you really want to splash out, use boneless rib eye.

Recipe notes

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