Philly Cheesesteak is one of those sandwiches that is just EVERYTHING you need in a meal. It’s meaty, cheesy, crusty, and juicy at the same damn time.
Kellie, a subscriber and my best friend requested that I make my version of the classic sandwich. Well, this one is for you Killa! I hope you enjoy the Philly Cheesesteak my way. Enough talk, its recipe time!
What you will need:
1 Thinly Sliced Rib Eye
1 Sliced Green Pepper
1 Sliced Onion
1/2 Cup Sliced Mushrooms
4 Slices of Provolone Cheese
1 Loaf of Artisan Bread
1/8 tsp of Salt or to taste
1/8 tsp of Pepper or to taste
1/8 tsp of Garlic or to taste
1 tbsp of Oil (Avocado, Olive, or Vegetable)
Optional Toppings:
Ketchup
Mayonnaise
Cook:
In a skillet cook green peppers and onions for 5 minutes on medium high heat in oil. Add salt, pepper, and garlic. After five minutes add mushrooms and cook for an additional 2 minutes. Cook the vegetables to a tender crisp. Finally remove and sit aside.
In the same pan, add shaved rib eye and stir. Cook rib eye for 3-5 minutes. The meat will cook quickly as it is extremely thin. Once the meat is brown, re-add the mushrooms, onions, and green peppers. Mix well for 2 minutes. Next, top with provolone cheese and cover skillet with lid or foil.
Allow steam to melt the cheese. and prepare bread.
Assemble:
Slice bread down the middle and open. Add (optional) ingredients. These optional condiments are completely up to you. Then add the melted cheese and meat mixture to the bread. Fill it up. If you want to add more cheese and sit under the broiler you can. If you not, you can cut and enjoy.
Serve:
You can serve this with spinach as I did or with fries.
Live Tutorial:
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