We use a combo of red and green, but any kind you have is fine. This is definitely an upgrade from what some of the classic Philly cheesesteak restaurants use, and we highly, highly recommend it. To make the cheesesteak filling, you’ll simply mix up a marinade for the steak and veggies, and then roast the steak and veggies together on a pan-super easy, right? Here’s what gets cooked on the sheet pan: We like to make things just a bit more exciting, so we’ve gone for the maximalist approach to filling our Philly cheesesteaks, although we’re still well within the bounds of “classic” cheesesteak ingredients (at the risk of making a few Philadelphia residents mad at us).
So, really, a Philly cheesesteak is inherently a simple sandwich-it can be as basic as a hoagie roll stuffed with steak. It makes an awesome quick fix lunch/dinner, because all you need is 20 mins.A Perfect Philly Cheesesteak Starts With A Few Basic Ingredients Feel free to add additional toppings such as sauteed mushrooms, caramelized onions, and jalapeños.
Add a little cayenne pepper to spice things up a little. The cheddar cheese sauce can be used for Mac and Cheese, or as a dip for your chips/nachos, best served warm though. You can replicate that using shabu shabu beef slices, or if you like a thicker cut of meat, do what I did. The one I had used very thinly sliced beef and was hand torn with a spatula during the cooking process. I am quite happy to say I did a pretty good job creating something I’ve not eaten before! Of course it differs a little, especially how the meat was sliced. However, this time when I when to the states to visit the in-laws, I had my first at the food court of the outlet mall. One the other hand, I have never had one and had nothing to compare it to when I first made it a couple of years ago. The husband is a fan of Philly Cheesesteak, and he gave the thumbs up for this recipe.
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