Tuesday, June 14, 2011

Philly cheese steak melts

This isn't so much a recipe as it is an idea for dinner. My local Korean market sells beef that is sliced paper-thin for bulgogi, but I more often use it for this particular meal. You could alternately ask the butcher to thinly slice a steak for you, or do it yourself.

Serves however many you want, I made it for two people.

  • Bell peppers, thickly sliced (I used one small red and one small green)
  • Onion, thickly sliced (I used half a Vidalia) (note: as a shortcut, you can use a bag of frozen pepper and onion stir fry, such as this one, in place of fresh peppers and onions)
  • Sliced mushrooms (optional; I used about 4 oz)
  • Thinly-sliced beef 
  • Sliced provolone cheese or cheese of choice
  • Optional add-ons: bacon, mayo, olives...whatever you eat on a Philly!
  • Salt and pepper or seasoning of choice (I like Penzey's 4/S)
  1. Saute the onion and mushrooms in a lightly-greased skillet over medium-high. Once the onions start to soften, add in the peppers. Saute until everything is cooked. Set aside.
  2. Add some additional oil or butter to the skillet. Cook the meat on high until browned and cooked through.
  3. Turn the heat down to low, add the vegetables to the skillet, and season everything with salt and pepper. Place cheese slices over the top, cover the pan, and cook until cheese is melted. Carefully spoon it out with a spatula and serve.

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