Steak and Cheese, Perfect Together

Steak and Cheese

Have you ever visited Philadelphia and craved the ultimate Phillie cheesesteaks? It is probably the aromas that do it to you more than anything else, as you walk in the city pass the strategically opened windows and doors of the local restaurants.

Do you find that you can't get a cheesesteak as good anywhere else and it's been a minute since you were last in Philadelphia with no plans to return anytime very soon? Well, this is the recipe for you.

If you've read my other hubs, you probably know by now that I love good cooking and good eating. Yes, I always eat what I cook. I am not a professional chef who cooks for my livelihood, selling my food. Rather, I cook for family and myself so of course I partake of all my dishes but in moderation. That is because I probably like too many rich, decadent and fattening foods. But, boy are they delicious.

As I mentioned the word chef, I definitely am very inspired by the foods I partake in when dining out. When I am intrigued by something delectable I have eaten in a restaurant, I often try to make it myself with my own spin on it.

Additionally, while I enjoy restaurant style foods, I use caution with eating out. I don't do so too much when I don't know what kind of additives are being used in the food and when eating out seems to be burning a hole in my wallet!

If I do say so myself, I do often make wonderful fare for dining at home, complete with candlight!

This particular recipe for steak and cheese is straightforward and simple, ready in no time.

Ingredients you will need:

1/2 lb raw Top sirloin, cut into cubes or strips (if you pay $6.99/lb or less, that is a pretty good deal. It is easy to find already cut up in the package.)

1 whole onion

1 tablespoon of olive oil

3 oz mozzarella cheese

spices:

oregano

garlic

cayenne pepper

bread of choice- an italian or french loaf is recommended

Always check expiration dates, make sure the meat is very fresh and of good quality. If meat has been frozen, thaw sufficiently before beginning.

1. Cut strips of meat into even smaller, finer pieces if desired

2. Rinse meat and remove all water, before sprinkling the spices over the meat. Use 1/2 teaspoon of each spice and a dash of salt if desired

3. Place the meat in a pan on the stovetop, that has been preheating for a couple of minutes with the tablespoon of olive oil.

4. Allow the meat to cook thoroughly, first on high heat for 10 minutes, then reduce heat and cover pot for 10 minutes.

5. You will find that the steak strips will cook relatively quickly. Watch them and flip over with a spatula as needed to avoid scorching.

6. While the meat is cooking, cut up the onion into very thin slices. (The chef in the video talk more about cooking with onions and dicing. For peppersteak specifically, slicing is good.)

7. After the first 20 minutes, when the meat is almost fully cooked, add the onion to the pan and allow it to carmelize (it will turn from white to brown in color), keeping the pan on a lower heat setting for 5 additional minutes.

8. Lastly, cut the mozzarella cheese into thin slices and add to the pan, scattering it on top of the steak and onion. When the cheese has melted, remove the pan from the heat and set aside.

9. Slice the french or italian loaf of fresh bread into desired sandwich size portions. Make your bread warm and toasty in an oven or on the stovetop in a separate pan. Add a generous scoop of the steak, onion and cheese mixture to each portion of bread, making sandwiches.

10. Done. Serve and enjoy!

Onions

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Comments 3 comments

christine almaraz profile image

christine almaraz 7 years ago from colorado springs

I'm going to try this recipe this weekend because we're having some friends over from the east coast. Let's see if I can impress them with your recipe! Thanks for the hub:)


Journey * profile image

Journey * 7 years ago from USA Author

Thanks Christine. Let me know how it turns out. It really is delicious.


lorlie6 profile image

lorlie6 4 years ago from Bishop, Ca

OMG, I just gained 20 lbs...lordy, lordy! YUM!

Great stuff, Journey*, thanx.

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