Wednesday, December 12, 2012


It may seem like Pinterest is my sole source of recipes and ideas lately, but I do still utilize my google reader. 2-3 times a week I scroll through the new posts in hopes of discovering something that I want to make. This recipe fit the bill and after making it I can say that everyone needs to make these delicious cheesesteaks at some point in time. If not this recipe, then at least take the step of baking your cheesesteaks and use it. It is something so simple that makes a world of difference. In the oven, the flavors from the veggies, tender steak and gooey cheese (oh yea and some butter) meld together, do a little dance and it all seeps into the bread. It is a seriously magical thing.

I made the entire recipe and kept 2 in the fridge for later eating - and I know that Adam and I are bother ready for them now!

Cheesesteaks (from The Little Kitchen)
4 hoagie rolls, sliced 1/2 green pepper, sliced
1 large white onion, cut in half and sliced thick
8 oz mushrooms, sliced
1.25-1.5 lbs beef ribeye steaks (sliced thinly across the grain and then chopped roughly again so they are small pieces)
salt & pepper
3 1/2 Tbsp salted butter
8 slices of cheese (Provolone or Muenster)

Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.
Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.

Wipe the skillet with a paper towel and add 1/2 Tbsp of butter and return to the stove. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add to plate.

Wipe the skillet again with a paper towel and add 1 Tbsp butter and return to stove again. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in half of the veggie mixture and cook for 1-2 minutes. Divide the meat & veggies in half (so that it is separated onto 2 sides of the pan). Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.
Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.

Repeat the process with the remaining steak & veggies for the last two hoagie rolls. Serve fresh out of the oven.

If you have leftovers, refrigerate inside a zippered plastic bag inside (don't remove it from the foil). Reheat the cheesesteaks in the foil in a 350 degree oven for 20-25 minutes.

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