“The cheesesteak was developed in the early 20th century “by combining frizzled beef, onions, and cheese in a small loaf of bread”, according to a 1987 exhibition catalog published by the Library Company of Philadelphia.” According to Wikipedia.

Well they are really good, but to make a truly good one requires quite a bit of work. So after some research I decided to try my hand at making an easier version that even my cooking challenged husband could do.

Ingredients

* 3 well marbled boneless ribeye steaks
Put in freezer for 30 minutes or so the slice diagonally at angle for thin slivers
3 Tbsp butter
2 Tbsp minced garlic (we buy it)
8 oz sliced mushrooms (buy sliced)
1/2 green bell pepper thinly sliced
1 small yellow onion thinly sliced
Deli sliced swiss cheese (buy it sliced)
12 or 21 grain sliced bread

GreenPan SearSmart Hard Anodized Ceramic Nonstick Black Sauté Pan with Lid and Helper Handle, 5QT

Visit the GreenPan Store
GreenPan SearSmart Hard Anodized Ceramic Nonstick Black Sauté Pan with Lid and Helper Handle, 5QT

Visit the GreenPan Store

We love this pan! We use it for everything you can think of.

Jennifer L.

Directions

In large deep skillet add butter and preheat over medium high about 10 minutes
Slice steaks and vegetables
Set vegetables aside
Add sliced steak to hot pan and sear/saute about 15 minutes
Add minced garlic to chopped vegetables
Add to steak in stir well
Reduce heat to medium and saute about 5 minutes
Cover and turn off heat, let sit while preparing plate.
On plate use 1 slice 12 or 21 grain bread. Add steak and vegetables and cover with swiss cheese. Microwave 15 to 20 seconds to fully melt cheese.

We left it open face for fewer carbohydrates, but you can absolutely use a roll for the more traditional Sandwhich.

Great American Eating Experiences: Local Specialties, Favorite Restaurants, Food Festivals, Diners, Roadside Stands, and More Paperback – March 29, 2016

by National Geographic  (Author)
Great American Eating Experiences: Local Specialties, Favorite Restaurants, Food Festivals, Diners, Roadside Stands, and More

by National Geographic  (Author)

*I used ribeye steak because it is usually well marbled and comes out tender and juicy. A little butter and the Garlic in the vegetables is all the seasoning it really needs. Of course you can add salt and pepper if desired.

Explore more flavors from Pennsylvania and other US states.

Registering for your Wedding from Home
Registering for your Wedding from Home