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Philly Cheese-Steak

stephenlinn's picture
Ingredients
  Rib eye steak 24 Ounce, thinly sliced
  Oil 6 Tablespoon, divided
  Cheez whiz 1 Can (10 oz) (if you don’t like the canned stuff)
  Hoagie rolls 4
  Spanish onion 1 Large, sliced
  Sweet green pepper/Sweet red pepper 1 , sliced
Directions

Preheat the grill to medium heat. Once hot, heat an iron skillet or a nonstick pan on the grill. Add 3 tablespoons of the oil to the pan and sauté the onions until done. Remove the onions and set aside. Sauté the peppers and mushrooms (if using) in the oil, adding a bit more oil if needed. Remove the peppers and mushrooms and set aside. Add the remaining oil and sauté the meat on both sides until cooked (this won’t take long).

Melt the Cheez Whiz (or cheese) in a double boiler or similar setup.

Divide the meat and place it into the four rolls. Add onions to each and pour the cheese on top. Then, if you wish, add the peppers and/or mushrooms, and serve.

Makes 4 servings.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Beef
Interest: 
Everyday, Party
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
1
Story
There’s debate in the City of Brotherly Love about who created the Philly cheese-steak sandwich—and I won’t try to resolve it here —but the sandwich is a Philadelphia tradition probably and the city’s biggest culinary export. This recipe is my variation of the traditional, tweaked for the parking lot or backyard cookout using the grill as your heat source.

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