Philly Cheesesteak Sandwich

Philly Cheese Steak is my all-time favorite sandwich in the world. Thinly shaved steak, grilled onions and cheese are the staples, but I also love the addition of bell peppers, a jalapeño for a little heat, and sliced mushrooms. 

1 large onion, thinly sliced

2 green bell peppers, seeded and sliced

1 jalapeno pepper, seeded and sliced

8 oz. button mushrooms, sliced

Vegetable oil

Unsalted butter

Kosher salt

Black pepper

1 1/2 lbs. shaved beef steak

1 tsp. kosher salt

1 tsp. coarse ground black pepper

1 tsp. granulated garlic

1 tsp. Worcestershire sauce

Sliced provolone or American cheese

4 Hoagie-style buns, split in half lengthwise

Unsalted butter

2 cloves garlic, minced

Optional garnishes: spicy pickled peppers

1. Heat 1 tbsp. vegetable oil and 1 tbsp. unsalted butter in a cast iron skillet over medium heat; add the sliced onions and cook for about 10 minutes, stirring occasionally, until caramelized. Season with 1/2 tsp. kosher salt, stir to combine, then remove to a bowl and set aside.

2. In the same skillet, add another 1 tbsp. of vegetable oil. Add the sliced bell peppers and cook, stirring occasionally, for about 5-6 minutes until lightly browned. Season with 1/2 tsp. of kosher salt and stir to combine. Remove to a bowl and set aside.

3. In the same skillet, add another 1 tbsp. of vegetable oil. Add the sliced mushrooms and cook, stirring occasionally, for about 5-6 minutes until they are softened and lightly browned. Season with 1/2 tsp. of kosher salt and stir to combine. Remove to a bowl and set aside.

4. In the same skillet heat 1 tbsp. of vegetable oil over high heat. Add the shaved beef and break up using a spatula or tongs; season with 1 tsp. kosher salt, 1 tsp. black pepper, 1 tsp. granulate garlic, and 1 tsp. Worcestershire sauce. As soon as the beef has lost most of its pink color, remove to a bowl and set aside.

5. Butter each side of the buns and place butter side down on the same skillet over medium high heat for 2-3 minutes or until lightly browned. Turn the buns over and let toast for another 1-2 minutes. Remove the buns to a plate and cover with aluminum foil; set aside.

6. Place the reserved beef back into the skillet, along with the caramelized onions and peppers; stir to combine. Top the beef mixture with slices of Provolone cheese and place a cover over the pan. 

7. Place the toasted buns onto plates. When the cheese has melted on the steak mixture, remove the cover and use a spatula to scoop equal portions onto the bottoms of the buns. Garnish with shredded lettuce and/or spicy pickled peppers if desired; place the tops of the buns over the mixture and cut each sandwich in half for easier eating.