The Best Tasting Philly Cheesesteak
Homemade Philly cheesesteaks are easy, delicious and versatile. You can cook them up for an after-school snack, for a game day party or for a quick weeknight meal.
This one kicks it up a level though with higher end ribeye steak...soooo, maybe it's not for after school but more for a great meal after a round of golf or a busy morning with the kids, no?
Servings: 2
INGREDIENTS
1 pound grass-fed beef ribeye steak
1 small yellow onion, sliced
1 small green pepper, sliced
1 tablespoon olive oil 1 cup small mini peppers, sliced into rounds
2 pretzel rolls
Salt and pepper to taste
Ingredients - Sauce
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup whole milk
1 cup provolone cheese, shredded
Salt and pepper
DIRECTIONS
Preheat a grill to medium-high heat. Salt and pepper both sides of the steak.
Place steak on grill and cook the first side for about 5 to 7 minutes. Flip, and continue cooking for another 4 minutes or until cooked to desired temperature.
Let the steak rest before slicing thinly.
In medium skillet preheated to medium-high heat, add olive oil, green pepper, onions, and a pinch of salt and pepper. Cook for about 7 to 8 minutes or until the veggies have softened. Set aside.
To serve: take a pretzel bun and place half of the steak slices into the bun. top with green/onion mixture and provolone sauce.
Garnish with sweet pepper rounds
Directions - Sauce
In a small saucepan preheated to medium heat, add the butter.
Let it melt and then whisk in flour. Keep whisking for a minute until you cook out all that raw flour taste.
Gradually add the milk. Stir often so the milk doesn't clump.
After about five minutes the sauce should thicken.
Then add the provolone and stir to melt.
Add a pinch of salt and pepper to taste.
Combine it with a mixed leaf lettuce salad, coleslaw or potato salad.
Instant joy on the deck with the hubby, friends or family.
Add a few brews or glasses of wine before, during and after the meal…”Hello!”
Bon appetit,
- Jim