Cheesesteaks – Ain’t Nothin’ Wrong With That

The hardest part about making cheesesteaks for dinner (or lunch, or breakfast, or a high-calorie snack) is deciding what to serve with them. You can go the total piggy route and get some potato chips or fries, or you can  salvage your diet and serve up some steamed vegetables or raw carrots or something. But, you’re probably still hungover …

So, you can make like Feaston and let the sandwich speak for itself.

We went with the traditional provolone wit route.

We went with the traditional provolone wit route.

Now, technically, what I make is a pizza steak, because it has the addition of sauce and provolone cheese. That’s how they do it in Philly, where they also give you the option of having your sandwich with Cheez Whiz. But I’m not trying to clog any arteries today. Better serve this with a DIET coke.

This recipe comes from the way my mom used to make ’em, but I went ahead and upped the pepper ante, because we like things a little on the spicy side (we should really just invest in an antacid company and get our money’s worth out of it).

The most important part of making a cheesesteak is the meat. Some places like to get all fancy and bust out the prime rib or whatever, but honestly, this is not a fancy meal. I am pretty dedicated to this stuff. It’s cheap, delicious, and you don’t have to worry about what to do with the leftovers (if there are any) – just throw ’em back in the freezer.

To start, cook the frozen meat over medium heat in a large pan. Scramble it a bit, chopping the pieces into smaller sections with the side of the spatula. Once the meat is done, drain off the fat. Trust me – there’s plenty to go down the drain while still giving you a nice, juicy sandwich. Just make sure you flush your drain with hot water for several seconds afterward.

This recipe is GREAT for seasoning a cast iron.

This recipe is GREAT for seasoning a cast iron.

Add the meat back to the pan and throw in some onions and green peppers, cut into long strips. I didn’t go crazy here – we just used what was leftover from a previous meal. And because we enjoyed them so much in the chili, I added some pickled banana peppers.

Then sautee 'em up real nice.

Then sautee 'em up real nice.

Once the peppers and onions were nice and soft (the grease really helps with that), I topped it all off with a bit of steak sauce. Not tomato sauce or spaghetti sauce or even pizza sauce, but steak sauce. Note that Heinz, Hunts or A-1 don’t appear anywhere on the label. This is a bit of a local delicacy. If you can’t find it, I have a solution for you:  just add some A-1 to pizza sauce and you’re good to go.

Sauteeing the veggies takes the edge off and makes them yummy.

Sauteeing the veggies takes the edge off and makes them yummy.

It’s important here that you don’t drench the meat and onions in sauce. You just want enough to cover the mixture.

Let that marinate for a minute and set your oven to broil. Slice a hoagie roll or hard roll in half, top with provolone cheese and stick it under the broiler until the cheese melts. Top immediately with the meat mixture.

Doesn’t that look good? You don’t even need a side, now, do you? Put those carrots back in the fridge!

Makes 2 monster servings

  • 4 servings of Philly Steak frozen meat
  • 1/3 cup onions, cut into long strips
  • 1/3 cup green pepper, cut into long strips
  • 1/4 cup banana peppers, diced
  • 1/2 cup tomato-based steak sauce
  • 2 hoagie rolls, sliced in half lengthwise
  • 4 slices provolone cheese

Preheat broiler.

In a large pan over medium heat, cook the meat until browned. Drain fat and add onions and peppers. When they are soft and translucent, add steak sauce. Allow to cook for several minutes, until sauce is thick and sticks to the meat.

Slice the hoagie rolls and top with cheese. Place under broiler until cheese melts.

Top with meat mixture and serve immediately. Philly accent optional.

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