Ingredients
- 2 Tbsp. extra-virgin olive oil, divided
- 2 green bell peppers, seeds and ribs removed, thinly sliced
- 2 red bell peppers, seeds and ribs removed, thinly sliced
- 1 large yellow onion, sliced
- Kosher salt
- 1 1/2 lb. sirloin steak, thinly sliced
- Freshly ground black pepper
- 8 slices provolone
- 4 hoagie rolls
Why I chose to make a Philly Cheesesteak
I wanted to make a Philly Cheesesteak because I’ve never eaten one before. With how popular of a street food this is I figured I’d give it a shot. I won’t be using peppers due to personal preference. I also realize before making this meal that I can’t judge the food based on how I make it. I know if I went to Philadelphia they would have this food mastered and I would probably have a completely different opinion on it. I also find it interesting that it was made because a guy got sick of selling hotdogs and now it is one of the most famous American foods.
What I learned
Some things I learned before I even started cooking was “You’ll want to pick a type of steak that is well-marbled and can be sliced super-thin so that it cooks quickly while staying nice and juicy” another thing was “choose a cheese that is relatively mild in flavour and melts well, like provolone or even American”. To start making the Philly cheese steak I got a large skillet over medium heat and heat 1 tablespoon of oil. From here I added onions and I seasoned them with salt. From here I stirred well and cooked for about 12 minutes. After the onions were cooked I put the onions on a plate. The next step was “In the same skillet over medium-high heat, heat the remaining 1 tablespoon oil. Cook steak, turning occasionally, until desired degree of doneness, about 5 minutes; season with salt and pepper”. After this step I took my onions and added them back with the steak and added the cheese. I cooked till the cheese melted. After this I cut the stake into pieces and put the ingredients into a bun. The only thing left for me to do was eat.
Results
Honestly this wasn’t my favourite thing to eat. I’m just going to assume it’s because I’ve never cooked it before. Like I stated previously, I can’t judge this food based on how I made it. I guess this means I will need to make my way to Philadelphia for an authentic Philly Cheesesteak. I’m still going to try making this down the road and I will try a different recipe.