If you can believe it, I was once in Philly & had a terrible cheesesteak! Shouldn’t that be illegal? This recipe was fun & really pretty easy. Boneless short rib, provolone, onions & peppas – a tremendous combo for our “Not So Philly” cheesesteak sandwich. Watch us make it here:
SWEETJAMZ “NOT SO PHILLY” CHEESESTEAK
(A printable version here—> not-so-philly-cheesesteak)
(Makes 3-4 hearty sandwiches)
Ingredients:
1 lb. boneless short rib
Bread: baguette, hoagie rolls, or whatever floats your boat
6 slices of Provolone Cheese
1 red & 1 green bell pepper
½ Onion
Olive oil
Salt & Pepper to taste
Directions:
-Place unwrapped meat in pan lined with parchment paper in the freezer for 40 mins.
-After 40 mins – slice the meat thin
-Slice the onions & peppers
-Sauté’ the onions to start with some olive oil in a pan
-Then add the peppers to the onions – cook until softened (we liked them a little crispy)
-Preheat the cast iron & cook the meat with some olive oil – making sure the meat is not overlapping & occasionally flipping it until done
-Add Provolone slices and place lid on to let the cheese melt
-Cut the bread into individual sandwich sizes and half them down the side
-Heat bread in the oven on 350 for a few minutes
-Place heated bread on foil & start assembly with meat/cheese & then onion/peppers
-Wrap sandwich up in foil for a few minutes to let it keep melting
-Unwrap & dig in
Recipe source: Bon Appétit
Voila – you’ve got yourself another great SweetJamz – A Slater/Friday Production.
❤
julie
SweetJamz 