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Philly Cheesesteak

  • Icon Serve 1 serv
  • Icon Clock 10 min
  • Icon Dificult Easy
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Ingredients

Ingredients

  • Thinly sliced beef (Rib-eye roast, sirloin, tri-tip roast, rump roast, or flank steak) - 2 lb.
  • Onion, sliced - 1 unit
  • Green Pepper, sliced - 1 unit
  • Red Pepper, sliced - 1 unit
  • Garlic powder - 1 tsp
  • Butter - 2 tbsp
  • Salt & Fresh Ground Black Pepper to taste
  • Red Wine Vinegar - 3 tbsp
  • Slices of Provolone Cheese - 12-18 unit
  • Jar of Cheese Whiz - 1 unit
  • Hoagie Rolls - 6 unit

Steps

  • 1. Preheat the griddle to medium high heat.

  • 2. Add 1 tablespoon of butter and some oil to the griddle.

  • 3. Add the onions, green peppers, and red peppers to the hot griddle.

  • 4. Season with salt, pepper, vinegar, and ½ tsp of garlic powder. Toss to combine and coat evenly.

  • 5. Add another tablespoon of butter and some oil to the other side of the griddle.

  • 6. Add the thinly sliced beef to the griddle. Chop it up with your metal spatulas to help it all cook evenly. Season the meat with salt, pepper, and another ½ tsp of garlic powder.

  • 7. When the meat is cooked, divide it evenly on the griddle into 6 piles.

  • 8. Turn the heat down to medium.

  • 9. Add a few tablespoons of Cheese Whiz to each pile of meat then add the veggies to each pile.

  • 10. Add 2-3 slices of provolone cheese to each pile of meat and veggies.

  • 11. Split your hoagie rolls and toast them on the griddle.

  • 12. When the provolone cheese is melted, place each pile of meat into a toasted hoagie roll and serve hot.

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