Wilke Philly …
I can’t claim to have thought this up on my own. We all know what a Philly Cheesesteak is - and chances are we’ve all eaten one. I personally find them to be extra delicious and a combination of 3 of my favorite foods - steak, cheese and mushrooms.
I’m not certain that there’s a specific recipe to follow. I do know that everyone has their own opinion, and it’s generally rather strong. So here’s how I did it:
1 boneless ribeye (I used about 1/2 pound for 2 servings) and you can really use whatever cut you’d like.
4 slices Provolone
1/2 white onion
6 mushrooms
2 hoagie rolls
Grill Seasoning - I used Emeril Lagasse’s
1 tablespoon olive oil
Thinly slice ribeye - I mean VERY thinly - against the grain.
Chop onion and slice mushrooms.
On a cast iron skillet over medium heat, add olive oil, mushrooms, onions, salt and pepper. Sautee until mushrooms darken and onions become translucent. Remove from pan and reserve in separate bowl.
Add steak to pan - it will cook quickly if you’ve sliced it thin enough. This should only take 3 or 4 minutes.
When steak is cooked, reincorporate mushrooms and onions - generously season.
Split contents of pan into 2 portions - lay 2 slices of provolone cheese on each portion. Once cheese melts, spoon portion into hoagie bun.
EAT. Fast - or the bun will sogg!
I’ll throw some photos on here - I paried these with Hassleback potatoes.
Basically, you take a potato, thinly slice it - but not enough that it’s cut all the way through. The pictures will explain it. Bake in a 425 degree oven for about 45 minutes. Serve with your favorite potato toppings. It’s a cool and fun way to serve a potato - especially if you have guests you want to impress.
This meal was all kinds of good. It’s the perfect end to a beautiful weekend here in NYC. The only thing I would have done is season the steak more. It had good flavor - but I needed something else. Jess has a slight aversion to pepper, if she didn’t, I would have dumped it all over the steak.
Anyone have ideas on how they would season the meat?
