Hunk of Meat Monday: 15 Minute Philly Cheese Steak Recipe

Let me start this post with a disclaimer: I’ve never had a “real” Philly Cheese Steak.

Those of you who have might not find this recipe very authentic but it only takes 15 minutes and that’s the kind of thing you can’t argue with!

I got this recipe from my college roommate, Molly.

She spent two summers interning with the Kentucky Beef Council and made hundreds of these sandwiches for samples at food shows and field days.

The key to this recipe is the thinly sliced beef steaks. Kroger carries these in great vacuum packed packages that look like this:

They can be a little tricky to find sometimes but usually they’re near the other prepackaged beef in the meat counter.

You can’t go wrong with this recipe because its so easy to customize. I’m featuring the way that Molly taught me to make it but you can add/substitute whatever you like.

15 Minute Philly Cheese Steak

INGREDIENTS:

1 pack thin sliced beef steaks

1/2 green bell pepper, sliced

1/2 red bell pepper, sliced

1/2 vidalia onion, sliced

1 package hoagie rolls

6 slices swiss cheese (You can substitute for cheese whiz if you prefer).

RECIPE:

1. Always, always, always sautee your onions first. You can’t be distracted while sauteing onions or they will stick and burn.  Nothing will ruin your cooking experience and the smell of your house like burnt onions! I always add a dollop of butter to the skillet to caramelize them a little.

2. When the onions start to turn clear but are still a little cloudy, add the peppers. Sautee for another 2-3 minutes or until onions are clear and peppers are soft.

(*Note: Kroger carries a frozen prepackaged mix of onions and peppers that work wonderfully for this recipe. I prefer vidalia onions and fresh peppers but in a pinch, the frozen ones work just fine).

3. In another skillet, brown beef steaks. Since these are sliced so thinly you have to watch them and make sure they don’t start to burn. (See why I said you shouldn’t multitask with the onions?)

I’d also recommend splitting the steaks up into several batches. As you can see below, I only did 5 steaks at a time so I could make sure they didn’t burn.

4. Grab a hoagie roll, slather on the condiments of your choice, pile on the steak, cheese and veggies and enjoy!

To check out more meaty recipes from some fellow meat loving bloggers, click on the Hunk of Meat Monday icon below!

Hunk of Meat Mondays

About Celeste

Celeste grew up on a family beef cattle and show pig farm in Western Kentucky. In addition to farming and life as a restaurant wife, Celeste owns Celeste Communications where she works as a photographer, graphic designer, videographer and consultant. This blog is Celeste's personal soapbox. Any ranting or raving is her own and does not reflect the opinions of any of her clients. All photos and posts are copyrighted property of Celeste Communications.

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