Tuesday, August 8, 2017


There has always been the debate over the type of cheese used on a Philly Cheese Steak. The three popular cheeses are Provolone, Swiss, White American, and the one I would never use - Cheez Whiz. Cheez Whiz was introduced because of convenience. I would say that the Provolone is my favorite cheese to use. I put slices on the bottom of the toasted roll and on top of the steak and caramelized onions. 

1 lb Strip Loin, T-Bone, or Rib Eye Steak
½ t onion powder
½ t garlic powder
2 t extra-light olive oil
Sea salt and finely ground black pepper

Place steak in freezer for about 2 hours. 
Slice the steak as thin as you possibly can with a sharp knife and then chop the meat.
Place in a bowl with the above ingredients, toss to combine, and refrigerate for one hour, while caramelizing the onions.

2 large yellow onions, cut in half and thinly sliced
1 green bell pepper, thinly sliced
1 T extra-virgin olive oil
1 T unsalted butter
12 thin slices Provolone cheese
4 Hoagie Rolls 

In a medium skillet sauté onions in oil and butter over medium-low heat for about 30 minutes, stirring often.
Add peppers and cook another 10 minutes.
Spoon mixture into a bowl, set aside and cover to keep warm. 
In the same skillet cook steak on high heat for about 3 or 4 minutes.
Season to taste with salt and pepper.
Open rolls and place under a broiler for just a couple of minutes to brown. 
Add 3 slices of Provolone to the bottom of each roll.

Divide the steak between the 2 rolls, then add the sautéed onions and peppers.
Top with the rest of the cheese slices.  
Heat under broiler for about one minute, or until cheese is melted but not burned.

Serves 2