After work today as I sauntered through my favorite local grocery store, I passed some nice-looking, well-priced sirloin. To my left I saw gorgeous fresh sandwich rolls. Philly cheesesteaks seemed like the obvious conclusion to tonight’s quandary, “what am I having for dinner?” I bought sirloin, a couple of sandwich rolls, deli-sliced provolone, onions and bell peppers and headed home to research cheesesteak recipes.
Upon perusing my Google search of “Philly cheesesteak,” I was horrified to learn that a secret ingredient in many traditional Philly cheesesteak recipes is Cheez Whiz. Well, if you’re looking for that sort of thing, keep looking. I’m an open-minded girl, but there are few things I hate more than Cheez Whiz (or any aerosol cheese for that matter). Call me a snob, I don’t care. Just keep it away from me.
These cheesesteaks keep it classy with provolone. Jack or fontina would be good too.
Ingredients
- 1/2 lb thinly-sliced sirloin, preferably grass-fed $4
- 1 small white onion, thinly sliced $0.50
- 1 red bell pepper, thinly-sliced $1
- 2 cloves garlic, minced Pantry
- 2 tsp olive oil Pantry
- 4 slices provolone $2
- 2 sourdough or Italian sandwich rolls, split lengthwise $2
- salt and pepper to taste Pantry
Recipe Serves 2
Directions
- Heat olive oil in a large frying pan, preferably cast iron over high heat. Add onion, bell pepper and garlic and cook for 1-2 minutes or until onions soften and become fragrant. Add sirloin and cook for another 1-2 minutes, stirring frequently, until beef is no longer pink. Season mixture with salt and pepper to taste.
- Top entire mixture with cheese slices and allow to melt, stirring slightly to coax melting. Spoon cheesy mixture into split rolls and serve immediately.
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What They're Saying
Lola, on Sep 23, 04:37 AM, wrote:
It’s no secret, the only way to eat a cheesesteak is if it’s slathered with Whiz. However, if you are anti-Whiz, provalone is the only acceptable alternative, so I guess you did all right :o)
Mike, on Sep 23, 10:08 PM, wrote:
I’m not sure if you know this or not (I could not tell by your wording), but I wanted to clarify that cheese whiz is not in aerosol form, it comes in tin cans. It is the liquidy cheese that goes on instant nachos essentially… and it is completely necessary for a cheesesteak. But, provolone is indeed the only allowable alternative. Just me being a Philly snob ;)
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