1. Freeze the beef in the freezer for 1 hour before slicing. Cut thin, transparent slices of meat with a sharp knife. Set the sliced beef aside, it will defrost very quickly.

2. Prepare the bread pockets. Break the egg into a bowl and beat lightly. Place the breadcrumbs on a flat plate. Fold the bread pieces in pairs and dip into the egg mixture. Transfer them to the breadcrumbs and coat all sides. Brush off any excess breadcrumbs.

3. The bread pockets can be deep-fried or pan-fried. We fried them in a pan. Heat the oil in a pan and fry the bread pieces on all sides. Don’t forget to fry the sides. Transfer the bread to a board and cut it diagonally. Insert foil balls into the holes to create deep pockets. Do this before the fried bread cools down.

4. Peel and slice the onion into rounds. In a hot pan, fry the onion and beef until browned. When the meat and onions are almost done, add the bell peppers. continue cooking for 1-2 minutes.

5. Salt and pepper the contents of the pan and stir. Divide the stuffing into two equal portions. Cover each part with cheese and wait for it to melt. Spoon the filling into the bread pockets, tamping it down lightly.

Philly Cheesesteak is ready. Serve it on a bed of arugula with fresh tomatoes or other vegetables. The crispy pockets and tender beef with onions and cheese are sure to please your loved ones. The dish looks non-bananas and turns out to be very hearty. Enjoy!