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Philly Cheesesteak


4 hot dog buns (firm) or hoagie rolls

4 tbsp. Butter

Garlic powder

Parsley flakes


Slice and spread butter on the buns. Sprinkle with garlic powder and parsley flakes. Toast on a griddle until golden.

If you want to go all out, brown minced garlic in butter and sprinkle in some parsley flakes. Spread on buns then toast.


Before loading the buns with the steak, you could spread cream cheese or mayo or just leave them plain.


1 lb. sirloin steak, shaved

1 tsp. salt

1/2 tsp. black pepper

1/2 green bell pepper, sliced

1/2 onion, sliced

8 slices provolone cheese


Thinly slice/shave steak. Works best while still partially frozen. Mix with salt and pepper and set aside.

Sauté bell pepper and onion in butter. Remove from the skillet and set aside.

In a preheated cast iron skillet or griddle add some oil and the steak. Don't over crowd the pan. Fry in batches if needed. Don't stir before the steak is nicely browned on the bottom. Then add the onions and bell pepper. Lower heat and stir another minute or until no longer pink. Divide in quarters and place 2 slices of cheese on each meat division. Once cheese starts to melt scoop up the steak unto the bun. Tightly roll up individually in parchment paper to rest the meat and melt the cheese better, plus it's less messy to eat with it partially wrapped.


Serve with potato chips or fries.

This is a hearty meal that's quick to make.


Notes

  • Rib eye steak can be used.

  • 1/2 tsp. red pepper flakes can be added to the steak for some spice.

  • They don't have to be rolled up in parchment paper.

  • Other cheese can be substituted if provolone is unavailable in your area.

  • Onions and bell peppers are optional.




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