No Need To Travel To Philly To Stake A Claim To This Steak!
Have you ever been to Philadelphia, City of Brotherly Love? If you have, you will no doubt have been taken to one of the local sandwich shops to partake in the most wonderful of creations, the Philly cheesesteak sandwich. These shops are small and crowded. The lines snake in and out around roped-off barricades. Everyone proceeds in an orderly manner to the front of the line.
There is an air of conviviality as everyone inhales the aroma of steak and succulent veggies cooking on the grills. Then comes the time you must decide: do you want the traditional Cheez-Whiz or will you opt for provolone cheese? It would seem that wars have been fought over less serious matters! Cheez-Whiz is what the purists champion, but to my taste, the provolone actually tastes better.
This amazingly convenient one-pot recipe from Amanda accurately captures the taste of the provolone version of a Philly cheesesteak sandwich, minus the bread, of course. Filling in for that starch is pasta. But even more than the great taste of this one-pot meal is how easy it is to prepare. As Amanda says, “….there’s no way I’m cooking something that requires multiple pans when I can do it all in one pot! Why make extra work for yourself?”
USE THE RED NEXT PAGE LINK BELOW FOR RECIPE AND INGREDIENTS
Quick Tip: In order to easily slice the ribeye thinly, place steak in the freezer for 30-40 minutes prior to slicing.
Recipe and image courtesy of Amanda at The Chunky Chef
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