There’s this little mobile Philly cheesesteak place right off of Hwy 24 in Florissant. It’s kinda in the middle of nowhere, but the guy makes THE best Philly cheesesteak sandwiches. He’s only open sporadically though, and somehow we managed to miss his open times every time we drove by this summer. Boo.
But how hard can it be to make your own Philly cheesesteak?
Over the weekend, Eric grilled up a five-pound rack of ribs, several chicken thighs, and two ribeye steaks. Needless to say, we couldn’t finish it all, and we had nearly two pounds of steak left over. So last night I asked Eric (who is an efficient slicer-and-dicer) to thinly slice the steaks.
While he was slicing, I sauteed half an onion and half a red bell pepper in a little oil and added some salt and pepper. After that was done, I took it out of the pan, added another tablespoon of oil, and put in the sliced steak with about four ounces of sliced white mushrooms.
For the bread, I used half a loaf of French bread and sliced it lengthwise, but not all the way through. After scooping out some of the inside of the loaf, I layered a few slices of provolone cheese…
Then I piled on the steak and mushrooms and topped it with some onions and peppers…
I wrapped it tightly in foil and put it in a 35o-degree oven for about 5 minutes.
Next time I’ll add another slice of cheese. Otherwise, it was PERFECT.
Homemade Philly cheesesteak. Who needs that guy out in the middle of nowhere? 😉