Homemade Philly Cheesesteak
Say hello to my newest obsession.. homemade philly cheesesteak! It's so easy and so freaking good I can't help but be in love.From the mouth of someone who lives in Philadelphia: "this is better than any cheesesteak I've had in Philly." That may be an exaggeration, but these are damn good. Cheesesteaks aren't hard to make, but you have to make sure the meat is juicy and you have creamy cheese melted on the top. You can whip up this recipe in less than 20 minutes and grab the ingredients in the deli. No need to cook your own meat to get a homemade philly cheesesteak!
What you need:
Roast Beef: Just ask your deli to slice you up a pound of roast beef. Medium to thick slices work best.
White American Cheese: I don't love using processed cheeses, but a melty creamy cheese is essential for a good cheesesteak. No substitution for American cheese here.
Hoagie Rolls: Any type of long bread roll you can find at your deli is great. You want crusty on the outside, soft on the inside. I scoop out some of the bread in the inside, but that's optional.
Peppers and Onions: All cheesesteaks include cooked down peppers and onions.
Beef Stock: The meat is simmered in the beef stock to make it juicy, moist and flavorful.
What to do:
You won't believe how easy it is to make a cheesesteak like they do in Philadelphia. Start by slicing up your onion and bell pepper and cooking them down in a pan with some olive oil. Once they have softened up a good amount, the beef stock is added and brought to a simmer. Then the slices of roast beef are added and everything will simmer together. Set the oven to a low broil and build your sandwich spooning the broth over the bread to keep everything juicy. The broil with melt the cheese quickly and toast the bread.I can't wait for y'all to try this one and for it to become a staple in your weekly menu!
Homemade Philly Cheesesteak
Juicy sliced beef, peppers, onions and melty cheese on a bread roll.
2 tbsp olive oil
2 garlic cloves, minced
1 small onion, sliced
1 green bell pepper, sliced
2 cups beef stock (low sodium )
1 lb sliced roast beef, thick
8 slices white American cheese
4 small/medium deli bread rolls
In a pan, heat olive oil over medium heat. Add the onion, pepper and garlic. Cook for 5 minutes until the peppers and onion have gotten soft.
Add the beef stock and bring to a simmer over medium heat. Add the slices of roast beef. Salt and pepper. Cook for 5 minutes turning the meat over a few times to coat all parts in the liquid.
Set the oven to a low broil. Slice open the bread rolls and spoon some beef stock over both sides of the bread. Place meat, peppers and onions on the bread. Top each sandwhich with two slices of cheese and leave open. Put in the oven and broil for 2 minutes until the cheese is melted. Watch closley! Spoon extra beef stock if desried and serve warm.
