Philly Cheese Steak

The Good Husband is a picky eater. He used to only eat burgers and fries and nothing else. Then he was introduced to a Philly Cheese Steak and now that is his go-to dinner. If any place has it on the menu, TGH will order it.

I should make a very important distinction here. TGH has never been to Philly and has never had a real Cheese Steak. He has only had Cheese Steaks from Midwest kitchens. I have only been east of Indiana once and that was to go to the beach, so I haven't had a real Cheese Steak either.

So I don't want to offend anyone that has had and knows how to make an authentic Cheese Steak with this recipe of a fake Cheese Steak. This is the kind of Cheese Steak you will get from a Midwest kitchen for someone who has never had a real Cheese Steak, made by someone who has never had a real Cheese Steak.

But, hey, it tastes as good as the ones from the state fair.

Ingredients:
2 lbs rib eye, sliced thin
2 green bell peppers, sliced thin
1 large onion, sliced thin
Canola oil
Hoogie Rolls
Sliced Provolone Cheese

Directions:
~Place meat in freezer for 20 minutes to allow the meat to firm. This will make slicing easier. After 20 minutes, remove from freezer and cut as thin as possible on a bias. Slice onion and peppers.

~On a very hot griddle, heat a few tablespoons of oil. Sautee the onions and peppers until soft and golden brown. Remove the onions and peppers and add the meat, cooking until no longer pink. Add the onions and peppers back to the griddle to heat through.

~Split the hoogie rolls and spoon in a generous helping of meat, onions and peppers. Place 2 slices of Provolone cheese on top and melt until a broiler for a few minutes until cheese is melted. Serve warm.

As you can see from the recipe that I make a ton of the filling. I like to freeze whatever I don't use, along with several slices of cheese, so that on nights when I don't feel like cooking, I can throw the mixture on the griddle and have dinner in a few minutes. You can freeze the rolls too, but I need my freezer space, so I usually just pick those up fresh.

recipe by: The Good Wife