Gluten-Free Philly Cheesesteaks
Prep time
Cook time
Total time
Serves: 4
  • 1 lb. Ribeye steak, sliced very thinly
  • ½ medium onion, sliced
  • 1 medium green pepper, sliced
  • 1 Tablespoon olive oil or butter
  • Salt and pepper, to taste
  • 4 slices provolone cheese
  • 4 Canyon Bakehouse Hot Dog Buns
  1. Heat a large skillet over medium high heat. Add the olive oil, and then add the peppers and onions and saute for 2-3 minutes.
  2. Add the ribeye to the pan and saute with the peppers and onions until cooked through, about another 3-5 minutes. Remove from heat.
  3. Evenly divide the peppers, onions, and steak between the 4 hot dog buns, top with a slice of provolone cheese, and place on a baking sheet.
  4. Place the cheesesteaks in the oven under a LOW broil for 2-3 minutes, or until the cheese begins to melt and bubble.
  5. Enjoy!
Recipe by Grain Changer at