I still remember my first Philly Cheesesteaks. It was the summer of 2004 and my life was about to change. My bags boxes were packed with all of things I owned plus some new things for my new life and apartment in Philadelphia. Philly was a cool city with much to offer. From the Edgar Allan Poe house to the Philadelphia Museum of Art and all of the historic sites like Independence Hall, the Liberty Bell, Museum of the American Revolution there is so much to see and learn. In expanding my horizons by way of all things culinary, I remember the day I went to both Pat’s and Gino’s, which are just one block from one another, and ate Philly Cheesesteaks at both places. They both were so delicious and I can’t tell you that one was better than the other. The day did end with me getting grease all over my favorite shirt and jeans, see pictured below. I was surely a sad girl but I guess the delicious cheesesteaks were worth it, haha!
Philly Cheesesteaks
Ingredients
- 2 pounds Ribeye, sliced against the grain into thin 1 inch pieces
- 9 slices Swiss cheese, sliced into thin strips
- 1 large sweet onion
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 2 Tbsp extra virgin olive oil
- garlic powder
- onion powder
- 1 bag mini Brioche buns
- freshly cracked sea salt
- freshly cracked black pepper
Prepare
- First, slice the ribeye, Swiss cheese, onion, both peppers and set to the side.
- Oil a large skillet and bring to medium-high heat, add the ribeye strips with the garlic and onion powder, and stir occasionally for about 7 minutes or until the steak is seared with bits of brown. Stir in the Swiss cheese and mix until the cheese melts and gets stringy.
- Oil a separate skillet and bring it to medium-high heat as well and add the onions and bell peppers. Stir occasionally and saute for about 5-8 minutes or until all the vegetables are limp. Set aside.
- Toast the insides of the Brioche buns in a toaster oven or on the skillet.
- Mix the meat and vegetable mixture in a large bowl and add freshly cracked sea salt and freshly cracked black pepper until combined.
- Finally, serve the meat / vegetable mixture over the toasted Brioche buns and enjoy!
