Okay, so I just checked out my Archives page and noticed I have been blogging for 5 months! Can you believe it? It’s amazing how fast those months went by and how much I’ve learned so far.
Anyways, if you’ve been with me since the beginning, hopefully you have found some tasty recipes. I hope you have also seen I’m all about easy, quality recipes that taste delicious.
Well, this recipe definitely fits into that category. This tasty Philly Cheesesteaks recipe can easily be a weeknight dinner.
Now, you may be thinking the mushrooms are kind of a weird addition in Philly Cheesesteaks. I originally added mushrooms for Dustin since he doesn’t like bell peppers. I would make him his own in a separate skillet and add the bell peppers into my skillet. I know, I know…I’m an awesome wife. Heehee.
But, then I realized Dustin was having all the fun with the sauteed mushrooms in his sandwich cuz they were super yummy. So, I started to add the mushrooms to the whole shebang in my skillet and the rest is history.
I highly recommend these sandwiches. Make sure to get good quality rolls because they will enhance the sandwich. If I could have found Kaiser rolls anywhere in San Diego (what the heck, by the way?), I would have totally used them. But, these rolls sufficed.
A word about the sliced rib-eye. You will need to ask your butcher if he (or she) can shave some boneless rib-eye for you. Some (ok, many) butchers will look at you like you’re crazy. Just tell them you’re making Philly Cheesesteaks and they will usually understand. If not, maybe you should spend your money elsewhere. Just saying. Now, if you find a butcher who gets excited when you ask him or her how thinly he or she can shave some rib-eye, then you’ve found yourself a keeper!
- 1 tbsp. olive oil
- 1 white onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 large cremini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1 tsp. Worcestershire sauce
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
- ¾ pound rib-eye steak, thinly shaved or sliced between ⅛-inch - 1/16-inch
- 6 slices (approximately ⅓ pound) provolone cheese, each cut in half
- 6 sandwich rolls or Kaiser buns, split mostly in half
- Add oil to a large skillet over medium-high heat. When hot, add onions, mushrooms and bell peppers. Cook, stirring frequently, until caramelized (about 8 minutes). Add the garlic, salt, pepper and Worcestershire sauce and cook for another minute until garlic becomes fragrant and evenly distributed. Push mixture to one side of the skillet.
- Add the rib-eye to the empty side of the skillet, breaking up into small pieces with your spatula. Cook until well browned, about 2-3 minutes. Combine meat with vegetable mixture and remove from heat.
- Divide steak mixture evenly on the buns. Top with sliced provolone.