So, from what I have heard REAL Philly Cheesesteaks use Cheese Whiz?
Is that correct?
I am not a huge fan of Cheese Whiz so I went ahead and used real cheese… but can I still call this a Philly Cheesesteak then?
I’ll leave that to the professionals.
Whether this is the real deal or not doesn’t really matter at this point because it is SO DANG GOOD.
And seriously, so easy it’s a little on the crazy side. You can have dinner sitting on your table in a matter of minutes.
You can just do what I do and buy those frozen sweet potato fries from the freezer section and serve those on the side. Although, those take longer to cook up than these do!
These will probably become a staple in your household.
Assuming you love delicious things, of course.
BUT… you know what they say when you assume…
Want to hear an embarrassing story? Of course you do. I’m full of those.
The other day I was at the mall with Baby Girl. We were buying winter clothing because it is officially snowing here in Utah and Baby Girl had approximately 1 long sleeved shirt.
As we were walking out of the mall, several cars stopped for us as I held Baby Girl’s hand and started across the cross-walk.
OF COURSE she chooses THAT moment to fling herself to the ground. You know that moment? The moment when it seems like the entire world stops just for you and watches as you struggle to manage all of the shopping bags, the stroller, the purse AND the flailing toddler? Yeah. THAT moment.
I finally got everything under control and at this point approximately 10 cars were waiting for us to finish our leisurely stroll across the street. I hoisted Baby Girl up onto my hip where she promptly positioned her foot perfectly on the cell phone in my back pocket and proceeded to leverage all of her weight onto it…
And that’s when my pants fell down.
On a scale of 1-10 it was probably like a 4 on the graceful scale.
- 2 boneless chuck center steaks, sliced thinly against the grain
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1 package sliced mushrooms
- 1 1/2 green bell peppers, thinly sliced
- Seasoned salt and pepper, to taste
- Provolone cheese, sliced
- Hoagie buns, sliced in half
- In a large skillet, heat vegetable oil over medium/high heat. Add onion and peppers and cook until soft and translucent, about 5 minutes, stirring as necessary so they don't burn. To the same skillet, add mushrooms, seasoned salt and pepper and cook until the juices are released from the mushrooms and the onions and peppers start to brown. Remove from pan and keep warm.
- Add sliced steak to hot pan and cook until no longer pink. Remove from pan.
- Return a small pile of cooked steak to the pan (enough to fit on one hoagie) and pile warm cooked vegetables on top. Place 1 1/2 slices of provolone cheese on top and cook until cheese is melted.
- Meanwhile, slather hoagie buns with butter and broil until brown and crispy. Remove piles of sandwich filling and place on toasted hoagie. Serve immediately while still warm.