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Easy Cheese Steak
Ingredients
- ⅓ green pepper, diced
- ⅓ red pepper, diced
- ⅓ cubanelle pepper, diced
- ½ small white onion, diced
- salt, garlic pepper, lawry's salt, onion powder season to your liking
- ½ tbsp garlic paste
- 3 frozen steak slice patties I prefer steak-eze or philly gourmet
- 1 tbsp worchestire sauce can add more to your taste liking
- shredded mozzarella cheese
- provolone slices
- hero bread (or italian loaf) whatever bread you like
- mayo and ketchup optional
Instructions
- In a large pan, saute onions and peppers in a little olive oil. Season with salt or lawrys salt, garlic powder, onion powder, and garlic pepper.
- Once vegetables have softened, add a squeeze of garlic paste. Finish cooking through and remove and set aside.
- In the same pan add the steak sliced patties. Get some color on both sides. As it heats through, use spatula or wooden spoon to break apart steaks.
- To the meat add seasoning: garlic powder, onion powder, garlic pepper, and some worchestire sauce. Add as much or as little as you like – this is totally your taste preference.
- Add back in the vegetables.
- Meanwhile toast your breads.
- Add some shredded mozzarella and sliced provolone to the meat mixture and cover to melt through for a few seconds.
- Use a spatula to scoop the meat and cheese mixture onto the bread.
- Optional: add some ketchup and mayonnaise to the bread. This may just be a nyc thing but personally its mandatory for me lol.
Video
The Brooklyn Cheese Steak
Back in my hay-day, getting home in the wee hours of the morning, intoxicated of course, there was only one thing to do: get sandwiches. On 7th Avenue in Sunset Park, Brooklyn there were about three delis where you could get a bangin’ sandwich. Typically, we would get a ham (shredded, of course), salami, cheese, lettuce, tomato, salt, peppa’, vinegah and mayo on a roll. On the nights that you just knew you were going to be hungover the next day, we would get a greasy philly cheese steak. Now, some will say that what we ordered was NOT a philly cheese steak. You are probably right, but it was the anti-dote for a hangover so who were we to be critical. As our neighborhood changed, the cheese steak deli was no longer and then I moved to NJ and I had such a craving for one. In comes this recipe. Now, you can absolutely get a steak and slice it thin, but I am a lazy gal, and I opt for easy if the opportunity presents itself – so I just bought the meat from the freezer aisle – and I do not regret it !
Speaking About Cheese Steaks
I had never been to Philadelphia until this year (currently 2023), when my friend Laura and I decided to make a jam-packed day trip, which I will write about someday. We sampled, in total, five different cheesesteaks. Ranked from best to worst:
- Sonny’s
- Angelo’s
- Steve’s
- Geno’s
- Pat’s
Sidenote: If I could leave off Geno’s and Pats I would because they were NOT good. On my next visit I will attempt John’s Roast Pork, Campo, and Ishkabibbles.
