- Prep Time 0:15
- Cook Time 0:05
- Estimated Cost $9.50
- 5 Comments
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.
- 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
- 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.