Philly Cheese Steaks
We had these delicious Philly Cheese Steaks for dinner last night. If for no other reason, to try to get my husbands forgiveness for the kale he saw in my shopping cart yesterday. A peace offering if you will. 😉
I am NOT from Philadelphia. I have never even visited, but I have seen enough late night food network shows to know that these are probably not authentic Philly Cheese steaks. But, they are DARN GOOD and *bonus* they are homemade, even down to the Provolone Cheese Sauce! SO, that is a winner in our book. We scarfed these down and can’t wait to make them again. I think Uncle Bee may have even forgiven me for the Kale I am putting in our soup this week…. maybe. 😉
Philly Cheese Steaks
Ingredients
1 Bell Pepper, thinly sliced
1/2 Onion, thinly sliced
4 oz Fresh Mushrooms, sliced
3 Cloves Garlic, chopped
3 TBSP Veg Oil, divided
1 tsp Garlic Salt, divided
1 tsp Black Pepper, divided
2 lbs New York Strip, trimmed of gristle and sliced as thinly as possible
1/2 cup Beef Broth
1 TBSP Worcestershire Sauce
Provolone Cheese Sauce, (Recipe Below)
4 Hoagie or Sub Rolls
Directions
-Stick New York Strip in the freezer for 1 hour prior to slicing. This will make it easier to slice very thin. Use a good sharp knife. Set thinly sliced meat aside.
-In a large skillet, heat 2 TBSP of the oil over medium-high heat. Once oil is hot, add veggies and saute, stirring occasionally for 8-10 minutes. After the veggies are cooked to your desired amount, add the chopped garlic, 1/2 tsp garlic salt and 1/2 tsp black pepper. Reduce heat to medium and stir constantly for 2 minutes, to keep the garlic from burning. Remove from heat. Spoon the veggies in a bowl and wipe out your pan so you can reuse it for the meat.
-Now put the remaining TBSP of oil in the skillet over medium high heat and add your thinly sliced steak. Cook for 6-8 minutes, turning only once or twice to get a little bit of brown on the meat. Brown food is good 🙂 Next add in the Beef Broth, Worcestershire, 1/2 tsp Garlic Salt and 1/2 tsp Black Pepper to the steak. Bring to a boil, then reduce to a simmer, stirring occasionally for 10 minutes or until the liquid is cooked out completely.
-Now slice open your hoagie rolls, top with Steak, Veggies and Pour on the Provolone Cheese Sauce. Put the hoagie lid on and wrap the hoagies each tightly with foil. Place them on a cookie sheet and bake in the oven on 300 degrees for 10 minutes or until completely warmed through. Remove foil and serve immediately!
Provolone Cheese Sauce (Adapted Recipe Source)
Ingredients
1 TBSP Unsalted Butter
1 TBSP All Purpose Flour
2 Cups Whole Milk
1 Cup Shredded Provolone Cheese
1/4 cup Grated Parmesan Cheese
1/2 tsp salt
1/4 tsp Black Pepper
Directions
Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the Provolone and Parmesan until smooth. Add salt and pepper.
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