Philly Cheesesteaks

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Here's another quick and easy idea for your dinner repertoire: Philly Cheesesteaks

Our veggie CSA had a few Italian frying peppers in it a few weeks ago, and Farmer Erica (of Good Food Easy) suggested they'd make a great topping for Philly Cheesesteaks. She was right! I used top sirloin steak, but the original recipe calls for skirt steak. 

I loosely followed America's Test Kitchen recipe, here's what I did:

  • 1 lb top sirloin steak, sliced thinly against the grain and then chopped into small pieces (it's easier if the meat is slightly frozen) 
  • 1 T oil (use one that has a high smoke point - I used sunflower)
  • Salt and pepper to taste
  • About 1/3 cup grated cheese (we used pepper jack cause that's what we had)
  • 1 T butter
  • 2 Italian frying peppers or 1 green bell pepper, sliced
  • 1 small onion, sliced
  • A handful of cremini mushrooms, sliced
  • Approx. 1/2 cup pickled peppers, sliced
  • Hoagie rolls 
  1. Slice your steak against the grain into thin strips and then chop coarsely until in bite sized pieces. It's easier to do this if your steak is slightly frozen.
  2. Heat 1 T. oil in a cast-iron skillet over high heat until smoking. Add the beef in a single layer and cook without stirring for 4-5 minutes. Stir and continue cooking for another 1-2 minutes until cooked through. Season with salt and pepper to taste.
  3. Transfer the meat to a bowl and mix the cheese in to melt. 
  4. Meanwhile, saute your fresh peppers, onions and mushrooms in butter or oil. Add in the pickled peppers toward the end to warm them up. Season with salt and pepper to taste.
  5. Add the cheesesteak mixture onto a warmed hoagie roll, top with the veggies and enjoy!