Friday, August 26, 2011

Philly Cheesesteak

One of my husband's favorite heart attack in a stripmall resturants serves a Philly Cheesesteak that calls to him. I am not one to judge a person's food weaknesses, (hello Pickle & Peanut Butter sandwiches on my end) so one week he was having a big craving for these sandwiches, I said "Why don't we just make one at home?"

I did some basic recipe skimming before hitting the grocery store, and once the kids were tucked into bed, we had some fun kinda winging it. Turns out we did exactly what most recipes said to do, hooray for us!

My husband and I made these into our "Cheat Meal", so I swiped my toasted buns with mayo...'cuz it ain't a cheat meal if it doesn't have mayo.

Philly Cheesesteak Sandwiches
Serves 2

1 tablespoon vegetable oil
1 green pepper, sliced into strips
1/2 sweet onion, sliced into thin wedges
1/8 teaspoon garlic powder
Salt and pepper
1/2 pound of thinly sliced roast beef from the deli counter
4 slices provolone cheese
2 Hoagie buns

Heat a large skillet or griddle over medium heat. Add the oil, heat until shimmering, then add the peppers and onions. Cook until veggies are soft, with a little carmelization, about 5 minutes. Sprinkle with garlic powder and salt and pepper, stir to combine. If your griddle is large enough, push them off to side, if not, remove to a plate and keep warm.

Add the meat to the pan and cook, stirring to break up the pieces until no longer pink, about 2 minutes. Add the veggies back in, (if you have a big skillet, put your buns cut side down on the griddle - where the veggies used to be - to toast them) and top the meat and veggie mixture with cheese slices to melt.

Once the buns are toasted and the cheese is melted, divide meat/veggie/cheesy deliciousness between the two buns and serve.

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