A Taste of Philly in Michigan

I’ll admit it – typically, I’m a chicken-all-the-time gal.  But there are some days that I absolutely crave red meat.  And, when that happens it’s one of those nagging ideas that won’t go away until I’ve succumbed to it.  Lucky for me, Paul is a red-meat-every-day kinda guy so he loves when this happens.  As you may have guessed, this urge came on strong this week so we decided to make our version of Philly Cheesesteaks.  These aren’t soaked in grease, or covered in liquid cheese, but this “unreal” version is quite tasty and makes me feel a little less guilty than the original would.

What You’ll Need

1 lb of a nice cut of red meat (I used a London Broil that was 20% off at the grocery store that day!)
2 green peppers
1 sweet onion
1/8 tsp salt & pepper

1/2 tsp Garlic powder
1 Tbsp Soy Sauce
2 Tbsp Olive oil
1/2 tsp Onion Powder
1/4 tsp salt
1/4 tsp pepper

Sliced cheese

What To Do

You want the meat as thin as you can get it and it helps if it’s cold.  This prevents it from ripping when you slice it so put it in your freezer for about 30-45 minutes.  You also want to make sure you have a really, REALLY sharp knife (this is currently my favorite for it’s lightweight design and ease to sharpen).

While you’re waiting for the meat to chill, slice your peppers and onion into thin strips.  Add a little oil to a screaming hot pan, add the veggies, S&P, then reduce heat to medium and cook until softened, stirring regularly.  Add salt and pepper to taste and continue to sautee until softened.  Transfer to a bowl and get the meat out of the freezer.

Slice the marbled beauty into as-thin-as-possible pieces and put into a bowl.  Marinate in the garlic, onion, salt, pepper, oil and soy sauce for at least 30 min, up to overnight.

When you’re ready to eat, heat your pan up to that too hot to handle temp again, add a touch of oil and toss in the meat.  Cook for about 3-4 minutes, stirring constantly, until JUST no longer pink.  Remove from the heat.

Slice open your rolls (we used a baguette), add your cheese (it’s a good barrier for the juices and it’ll melt when you put the rest on), meat and then veggies.

Oh man, I’m getting that craving all over again….

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