Philly Cheesesteak

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Kurt and I love cheesesteaks and often order them from our local pizza pub.  When I've stood at the counter watching them make them on their grill, a lightbulb went off how quick and easy they'd be to make them at home.  Most local grocery stores sell some kind of packaged beef shaved steak, which allows you to whip up your own scrumptious Philly cheesesteak that's ready in under 30 minutes.  

Buying a good quality hoagie roll, buttering it, and toasting it in a skillet is key.  It takes the sandwich from good to great.  I love the combo of sauteed yellow onions and red bell peppers, but the beauty is, you can use whatever veggies you'd like.  If green bell peppers are your thing, go green.  Sometimes I'll even sauté some button mushrooms to mix in.  

Now down to the cheese.  You could actually make cheesesteaks three days in a row, use a different cheese, and you'll have yourself a different sandwich each day.  We like provolone, but I do float between using it and white American.  If you're feeling adventurous (and naughty), you could smother it in Cheez Whiz.  Now I've got your attention, don't I?  So, next time you're in the mood for a cheesesteak, give it a whirl and make your own.  They're versatile, quick, easy, and nothing short of delicious.  

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Philly Cheesesteak

Yield: 2

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Steak, provolone, onions, and peppers, all on a toasted bun.

Ingredients

• 2 tablespoons unsalted butter
• 2 hoagie rolls
• 1 tablespoon extra-virgin olive oil
• 3/4 cup yellow onion, cut into thin slices
• 3/4 cup red bell pepper, cut into thin slices
• 16-ounce beef shaved steak
• ¼ teaspoon kosher salt
• ¼ teaspoon onion powder
• ½ teaspoon garlic salt
• ½ teaspoon freshly ground black pepper, divided
• 4 slices of cheese, I like Provolone or white American
• Ketchup or mayonnaise (optional)

Instructions

1. Preheat large nonstick skillet to medium heat.  Butter the insides of the hoagie rolls.  Place the rolls butter-side down into the skillet and toast until browned, about 2 minutes.  Set aside.
2. Using the same skillet, add the olive oil.  Add the onions, bell pepper, kosher salt, and ¼ teaspoon freshly ground black pepper.  Sauté over medium heat, stirring occasionally until they are tender and browned, and the onions are translucent, about 3 minutes.  Put in a small bowl and set aside.
3. Add the beef shaved steak, onion powder, garlic salt, and remaining ¼ teaspoon freshly ground black pepper to the skillet.  Cook over medium heat until the meat is cooked through, pulling apart with a fork to separate as it cooks, about 5 minutes.
4. Add the onions and peppers back into the beef and toss to combine.  Turn off heat and top with cheese slices.  Let sit for a minute to melt.
5. Spoon the cheesesteak mixture into your toasted hoagie rolls and spread with ketchup or mayonnaise (if using).  Serve immediately.

Notes:

Use whatever veggies you like. I prefer the combo of yellow onions and red bell peppers, but if green bell peppers are your thing, go green. Button mushrooms are also a great option to sauté and add.  

Cheese is a personal preference. I like provolone or white American, but if you really want to live on the wild side, use some Cheez Whiz.  

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