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
- 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.
- 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.
- Transfer the meat to a bowl and mix the cheese in to melt.
- 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.
- Add the cheesesteak mixture onto a warmed hoagie roll, top with the veggies and enjoy!