Before you Philly natives get on my case, I know this isn’t a true blue Philly Cheesesteak like you’d get from Pat’s or Geno’s. I spent the better part of my adolescence in the Philadelphia area so I know what’s supposed to go on a proper cheesesteak. That being said, I’ve been living in the DC area for quite a few years now and every place I’ve gone that attempts to make a cheesesteak leaves me disappointed. I had to take measures into my own hands. This week I reveal my version of the Philly Cheesesteak!
When I was 11 I had my first cheesesteak and I was hooked. It had everything I love rolled up in a soft toasty hoagie roll. Now as an adult if I’m ever back in town getting a cheesesteak is a must. While in D.C., I tend to just make my own. Not going to brag, but I put local steak and cheese sandwiches to shame. The great part about making my own is I can customize it to my tastes. This time around, I didn’t use mushrooms and chose provolone cheese but I’ve been known to switch up my toppings. The most important ingredient is the steak. I have used several different cuts but my preferred is ribeye steaks. It’s a hearty cut and the texture is perfect for a hoagie roll in my opinion. I encourage you to try different cuts and see what fits your tastes best. This recipe is quick and simple and above all, delicious!
‘Take Out Fake Out’ recipes are some of my favorites. There’s something so satisfying in making something you would normally order out at a restaurant and making it at home. What’s even better is customizing the recipe to make it your own! If you want traditional whiz, do that! If you want mushrooms and onions only, knock yourself out. As long as I’m living away from Philadelphia, I’m opting for DCDishes Cheesesteaks!
What You Need:
- 4 hoagie rolls
- 1 green bell pepper, sliced
- 1 large white onion, sliced or diced
- 8 oz mushrooms, sliced (optional)
- 1.25-1.5 lbs beef ribeye steaks (sliced thinly across the grain and then chopped roughly again so they are small pieces)
- salt & pepper
- 5 Tbsp unsalted butter
- 8 slices of cheese (I used provolone)
Instructions:
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- Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.
- Heat a non-stick skillet with 2 Tbsp butter on medium-high heat.
- Add mushrooms, onions, and peppers and cook 5-8 minutes or until mushrooms are browned and onions and peppers are cooked down. Remove and place in a bowl.
- Wipe the skillet with a paper towel and add 1 Tbsp butter and return to the stove. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in half of the veggie mixture and cook for 1-2 minutes.
- Divide the meat & veggies in half as pictured above. Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.
- Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.
- Repeat the process with the remaining steak & veggies for the last two hoagie rolls.
- Serve fresh out of the oven with chips or French fries and enjoy!
- Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.
- Heat a non-stick skillet with 2 Tbsp butter on medium-high heat.
- Add mushrooms, onions, and peppers and cook 5-8 minutes or until mushrooms are browned and onions and peppers are cooked down. Remove and place in a bowl.
- Wipe the skillet with a paper towel and add 1 Tbsp butter and return to the stove. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in half of the veggie mixture and cook for 1-2 minutes.
- Divide the meat & veggies in half as pictured above. Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.
- Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.
- Repeat the process with the remaining steak & veggies for the last two hoagie rolls.
- Serve fresh out of the oven with chips or French fries and enjoy!
Inspired by this recipe.
DCdishes 