We just got back from a fabulous, fun trip to Colorado to visit Michael’s family, and I’m wading my way through the 837 photos I took on the trip. I can’t wait to share, but in the meantime, let’s talk food!
I haven’t really had much cheesesteak, but after seeing a few GORGEOUS photos of them lately on Pinterest, I needed one in my life. Stat.
I wanted basic, delicious cheesesteak sandwiches. I’m typically a sauce or seasoning blend person, but one thing that fascinates me about most cheesesteaks is that they’re designed to let the innate flavors of the ingredients shine through–simply beef, peppers and onions, and mushrooms, seasoned only with salt and pepper. A little melted provolone to pull it all together, and you’re done!
These were delicious and made very full sandwiches. If you find you have leftover filling, Michael likes to put it in tortillas and make quesadillas. Quite tasty, if I do say so myself.
1 – 1 1/4lbs ribeye steak, sliced thinly across the grain and chopped
1 green bell pepper, sliced
1 small onion, sliced
6–8oz mushrooms, sliced
2–3 tsp olive oil or butter
salt and pepper
2 baguettes, sliced to form 6-8 pieces (or 6 hoagie-style rolls)*
In a large saute pan, heat 1 tsp olive oil or butter over medium heat. Add steak and cook until just cooked through, only 2-4 minutes. Remove to a plate. Drain any excess fat from the pan.
Return the pan to the heat. Add peppers and onion to the pan. Cook 4-5 minutes, or until crisp tender (if you prefer them softer, just cook them a little longer). Add peppers and onions to the plate with the steak.
Add mushrooms to the pan and cook 5-8 minutes until golden and browned. Turn off the heat. Return steak, peppers, and onions to the pan. Toss to combine. Top beef/vegetable mixture with provolone slices to melt.
Divide filling among the buns. For a more authentic feel, wrap each sandwich tightly in foil and bake at 350 degrees for about 10 minutes. Serve warm.
*For gluten free, serve on gluten free buns, like Udi’s. For dairy free, skip the cheese.