As a Pittsburgh Penguins fan, it’s hard to write anything about Philadelphia. I can begrudgingly admit that it’s the birthplace of the American Revolution, it’s one of the most populous cities in the United States, and they have a very vibrant music scene. However, anytime I see those orange jerseys, it just does something to my stomach. All sports joking aside, the Philly cheesesteak is one of my favorite foods. It’s greasy, messy, and satisfying. Here is my attempt at the Philly cheesesteak, and hopefully, it will satisfy your appetite, regardless of the sports team you are cheering for.
1.5 lb Thin sliced sirloin
6 Tbsp. Butter
Frozen medley – peppers & onions OR 1 bell pepper + 1/2 fresh yellow onion
Salt & Pepper (to taste)
- First, you will need thinly sliced sirloin steak. Most butchers will shave sirloin into paper thin slices for sandwich purposes. If not, you can always buy trusty Steak-um in the freezer section of your grocery store. It doesn’t need to be fancy; it just has to work. Put half of the butter in the skillet to melt before you begin to add the steak. Then, begin to brown the steak, and keep a close eye on it as it cooks very quickly. Sprinkle some salt and pepper on the slices as you put them in the pan.
- In a separate skillet or pot, place your other half of butter. Once it melts, add the frozen medley of peppers and onions or slice up fresh ones and let them saute to your preference. Some people prefer a fully cooked and browned taste; others prefer the warm and buttery taste.
- Once your peppers and onions are cooked, add them to your meat. Stir together until well blended.
- Finally, cover your meat and veggies with provolone cheese. Let your desired amount of cheese melt before serving.
- Optional: You can toast your bun with butter by putting it in a toaster oven or under your oven’s broiler. Again, watch very closely to avoid burning your buns.
In conclusion, these sandwiches are a great meal that will feed a lot of mouths without taking a lot of time.