Philly Cheesesteak’s are great for Lunch or Dinner–Parties, or eating all by yourself. There’s several steps to making them, but they’re all easy steps, and this is a recipe anyone can quickly master.
I have a couple of kitchen tools that I use for making this recipe that I feel make the cheesesteak-making process much easier. The Zojourishi griddle is a great tool that lets you cook a fairly large amount of sliced steak or veggies at the same time, rather than having to cook several batches of each, like you might have to do if working with a smaller frying pan. The Zojourishi griddle is a nice size, and it’s nonstick. It also has a lid, which allows you to cover up your food to speed up the cooking time, if desired. Another super handy tool is a set of tongs with rubberized ends that can be used safely with non-stick cooking surfaces. For this Philly Cheesesteak recipe, I opted to toast the sub roll with some butter for extra flavor and to make the bread a bit more impervious to the moisture in the cheesesteak mixture. You can use a standard built-in oven to make your bread toasty and brown, but I love using my Breville countertop convection oven because it’s convenient, and it speeds up the broiling process because it heats up super fast.
If you love this recipe, try these next time!
Philly Cheesesteak
Equipment
- Zojirushi Electric Griddle
- rubberized tongs
- kitchen knife
- countertop convection oven
- 6 mini prep bowls
- plates or serving dish
Ingredients
- 12 inch sub roll 1.5 12-inch rolls for this recipe
- 1 lbs beef shaved or thinly sliced
- 3 ounces shiitake mushrooms
- 1/4 large green bell pepper
- 1/4 large red bell pepper
- 3/4 large sweet onion
- 1 tsp paprika
- 1 tsp course ground black pepper
- 1/2 tsp salt optional
- 4 ounces provolone cheese 1 ounce slices
- 3 tbsp avocado oil
- 3 tsp apple cider vinegar
- 2.5 tbsp butter
Instructions
Prepare the rolls
- Cut 1.5 12-inch sub rolls down the center
- Spread 1 T butter thinly on the cut side of each slice of sub roll
- Broil the sub rolls, buttered side up, at 400 degrees for four minutes, then at 300 degrees for 1 minute, or until bread is nicely toasted. Set aside.
Prep the Veggies, Spices, and Meat
- Measure the spices and avocado oil. Set aside.
- Wash and Cut the veggies into thin slices, keeping separate. Set aside.
Let's Get Cooking!
- Preheat the griddle to 350 degrees.
- Add 1 T avocado oil to griddle.
- Immediately add peppers and onions. Flip and stir frequently until the desired doneness, or until the onions are soft and begin to turn brown. (About 9 minutes)
- Remove peppers and onions from the pan and set aside.
- Add another T avocado oil to griddle.
- Add shitake mushrooms, flipping and stirring frequently until desired doneness. (About 9 minutes)
- Remove shitake mushrooms from pan and set aside.
- Add another T avocado oil to griddle.
- Add 1 lb shredded / sliced beef, separating slices and forcing them apart as they cook.
- After 1 minute of cooking, sprinkle in all spices and apple cider vinegar.
- Cook 2 additional minutes.
- Add back in the peppers, onions, and mushrooms.
- Mix everything together on the griddle, then spread thin.
- Add 6 1-ounce slices of provalone cheese. (Boar's Head brand is one of my favorites.)
- Place griddle cover on griddle and cook for 2 minutes. This should allow the cheese to full melt.
- Turn of griddle heat and remove the cover. Using tongs with rubberized ends (to protect the nonstick grill surface), lift portions of cheesy steak off the griddle and onto the prepared sub roll, filling well.
Let's Eat!
- Load up one of the broiled rolls with Philly Cheesecake mixture, which is now all melty and delicious. Enjoy!
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