It’s not like I didn’t like a philly cheesesteak before I moved to philadelphia. But since I’ve been living here for the last 5 years, I have had my fair share of cheesesteaks. For the most part, I do prefer these out, in some of the best places in the city (although they are so popular that most corner pizza and sub shops make a great one). But, every so often I give these a shot at home. At home, I can choose the veggies, the quality of the meat and ingredients, and who doesn’t like a filling, meaty and cheesy sandwich at the middle of the week to call dinner.
I love the thin sliced beef they sell at trader joe’s and have used it before as a good substitute in Korean style soup, but decided it would do the trick here too. There are some varieties in cheesesteaks, including an assortment of veggies – mushrooms, peppers, and onions being the most popular, and a number of acceptable (or not acceptable) cheeses – it really depends who you ask. The typical ones are american or cheese whiz (dont ask, it just works). And some people prefer marinara on it too. I went fairly simple on this one, with a couple types of peppers and mozarella cheese.
And if you are ever in philly, check out some of the popular cheesesteak spots – Jim’s, John’s, Pat’s or Geno’s and make sure you order fast and right 🙂
(makes 2-3 servings)
1/2 pound thinly cut beef steaks
1/2 tbs garlic powder
2-3 soft rolls
1 large red pepper
1 sweet pepper
salt and pepper, to taste
1 1/2 cups mozzarella cheese
In a saute pan with a little olive oil, saute the beef until fully cooked, adding the garlic powder about halfway through the cooking process. Remove meat from pan. Add vegetables to the pan and cook until they brighten and are cooked, approximately 5-6 minutes. Add the meat back to the pan and mix all the ingredients together. Add salt and pepper to taste. Open up the rolls, add meat and vegetable mix and top with cheese. Place into an oven safe dish and place in the oven, with the broiler set to high. Bake until cheese is melted, approximately 6-8 minutes.