Philly Cheesesteak
Philly Cheesesteak
Yield: 4 Sandwiches
Meaty, cheesy, pepper packed, mushrooms if you like them, on nice a piece of bread! Whats not to love? These are a multiple times a month recipe in my house because my wife loves them. Recently I have been making these on my Traeger Flatrock but they can be made on any flattop or large cast iron pan
Ingredients
- 1lb of Shredded Steak (thin shaved NY Strip works the best)
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Yellow Bell Pepper
- 1 Yellow Onion
- 8oz of sliced Mushrooms
- Cheese (Provolone, American, Cheese Wiz, Cream Cheese, a combo of all, whatever you really want) Note: Deluxe American Cheese I find works the best!
- Hoagie Rolls or Ciabatta Demi Baguette
- Steak Seasoning
Instructions
- Wash and chop all onions, peppers, and mushrooms (I like to make bigger chunks of the peppers and use my mandolin to thin out the onions)
- Heat a pan or flattop with oil and/or butter, add the onion, peppers, and mushrooms
- Once the vegetables are soft and fragrant add a little of your steak seasoning to them
- Remove all the veggies from the pan and place in a bowl (I cover mine with foil to retain some heat)
- Add some more oil and/or butter to the pan or flattop then add your shaved steak
- Season immediately with your favorite steak seasonings (I use a homemade one or any one you can buy at the store)
- After the meat is cooked through to your desired temperature remove it from the heat and place in a bowl
- On low heat layer vegetables with meat on top in the pan or flattop to roughly the size of the bread you will be placing it on
- Place your cheese on top of the vegetable meat later and cover to allow it to steam and cheese to melt
- Optional: Toast your bread of choice
- After the cheese is melted, using a long spatula lift your mixture and place onto your bread and enjoy!
