Sunday, September 21, 2008

Philly Cheesesteak Night!

My husband is a good man... he eats just about anything I put in front of him. Not only that, he usually loves it and thanks me profusely for it! I find a lot of joy in cooking with exciting ingredients like new produce, cheeses, and other wonderful items from different regions of the world. I will spend 2 hours over the stove happily if it means creating a real gourmet masterpiece.

Adam... well, he loves all that stuff, but he find just as much delight in pasta with sauce from a jar, chicken patties on a bun (who doesn't love those though?), and mac n cheese from the blue box. So as a special treat a couple of months ago, I made the man Philly cheesesteaks for us! Oh man, he was so freaking happy!

They were in fact delicious. Nothing fancy, nothing gourmet- just simple comfort food.

Philly Cheesesteaks
From Hannaford Grocery fresh Magazine

  • Vegetable Oil
  • 1 Green Pepper
  • 1 Large Onion
  • 1 Package Premium Shaved Beef
  • Provolone Cheese Slices
  • 4 Submarine Rolls

  1. Slice the green pepper and onion into long thin strips.
  2. Heat a little bit of oil (1-2 tsp) over medium heat in a large skillet. Add in the peppers and onions.
  3. Cook veggies until they are soft, darker, and a little caramelized. This will take a little while- 10-20 minutes. You don't want them to burn; if things seem too hot, add a little water.
  4. When the peppers and onions are cooked, remove to another dish and cover with foil, tenting it to let steam escape.
  5. Increase the skillet's heat to high and add in a little more oil.
  6. When hot and smoking a hair, add in the beef. Grind a little black pepper over it if you are inclined.
  7. Allow the meat to cook on one wide for about 2 minutes, until it is nice and brown. Use a spatula or tongs to break up the beef into smaller pieces and to press it down against the pan to aid the browning.
  8. Flip the meat over onto the other side to cook it. Cover the beef in the pan with slices of provolone. Don't be stingy- nobody wants a cheesesteak that goes easy on the cheesy!
  9. When the cheese is melted, make the subs with the cooked steak and top with the pepper and onion mixture. Serve hot with a good cold beer!


gaga said...

Aaaww, your husband is a lucky man. I love philly cheesesteaks too, comfort food is the best!

That Girl said...

I lived in Pennsylvania for 9 years and I've never had a Philly cheesesteak. To be fair though, i was on the other side of PA.