Philly Cheesesteak

Season the shaved beef with 1 1/2 teaspoons salt, black pepper, and garlic powder. Set aside.

Heat a large skillet over medium heat for 2 minutes. Then, add 2 Tablespoons butter and swirl to coat. I usually use a 12-inch cast iron skillet or cast iron griddle, but any type works. Add the sliced peppers, onions, and remaining salt. Cook for 10-11 minutes, stirring occasionally, until soft and tender. Transfer to a plate or bowl and set aside.

Adjust the heat to medium-high and add remaining butter. Once hot, add the beef in an even layer (as best as you can.) Cook for 3-4 minutes, breaking it apart as it cooks with a metal spatula, if needed. Then, flip the beef over and cook for an additional 3-4 minutes until no pink remains.

Using the spatula, separate the beef into 5-6 portions (or the amount of rolls you have.) Top each section with the cheese slices. Cover with a lid and turn off the heat. Let sit for 2-4 minutes for the cheese to melt.

Meanwhile, place the peppers and onions into each roll. Then, use the spatula to scoop the beef mixture and flip into the roll. Serve immediately. Leftovers stay fresh stored in the refrigerator for up to 5 days.