Philly Cheesesteak Sandwich

• 1 medium Yellow onion
• 1 medium Green pepper
• 1 tbsp Sunflower oil
• 300 g Beef steak
• 2 tsp Worcestershire sauce
• ½ tsp Black pepper
• 2 pieces Hoagie roll
• 100 g Provolone cheese

1. Halve and thinly slice the onion, then thinly slice the green pepper. If your steak is not already thinly sliced, slice it as thinly as you can across the grain.
2. Heat the sunflower oil in a large frying pan over a high heat. Add the onion and green pepper and cook for 4 to 6 minutes, stirring often, until softened and lightly browned at the edges.
3. Add the beef to the pan and spread it out so it hits the hot surface. Cook for 2 to 3 minutes, turning with tongs, until just cooked through and still juicy.
4. Stir in the Worcestershire sauce and black pepper, scraping up any browned bits so the juices coat the meat and vegetables. Reduce the heat to medium and gather the mixture into two long piles.
5. Lay the provolone over each pile and cook for 1 to 2 minutes until melted. Split the hoagie rolls and open them up, then tuck each roll around a cheesy pile and lift it out of the pan so the juices soak into the bread.
6. Serve immediately while hot and melty. If any juices remain in the pan, spoon them into the rolls before eating.

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