Philly Cheesesteak
This may not be an authentic cheesesteak, I’ve seen lots of arguments online with people defining what a REAL cheesesteak is, but this is how I like to have mine. The best cut of meat to use for this recipe is trimmed flank steak and the tastiest cheese to use is Provolone. It’s always a good idea to butter and toast the buns before loading them up with the juicy-cheesy deliciousness.
Philly Cheesesteak
Ingredients
- 2 tbsp butter
- 2 tbsp cooking oil
- 1 small onion chopped
- 1 yellow bell pepper chopped
- salt to taste
- 1/2 tsp fresh cracked black pepper
- 1/2 tsp red pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1 tsp garlic powder
- 12 oz trimmed flank steak
- provolone cheese slices
- Buns
Instructions
- In a wide pan heat to medium high and add 1 tbsp butter along with a splash of oil. Add the onions and bell peppers and cook stirring frequently until just softened and then set aside.
- In the same (now emptpan, add 1 tbsp of oil along with the meat , salt & pepper, red pepper, paprika and garlic powder
- Cook for a few minutes until the steak just changes to a brown color (cook to desired donenesbut be careful not to overcook as it will become chewy.
- Mix in the onions and bell pepper.
- Reduce heat to low and lay the cheese on-top of the meat directly in the pan and let it melt.
- Open the buns and toast in a buttered pan then scoop up the meat along with the cheese into the buns and serve immediately.
