Philly Cheesesteak

Recipe courtesy Roosevelt Lewis

The cheesesteak is one of my all-time favorite sandwiches. I have eaten cheesesteaks made with chicken, sausage, bacon, and shrimp. In Philadelphia there are so many different varieties of cheesesteaks. I am partial to a cheesesteak wit’ onions and cheese whiz. In this recipe I wanted a cheesesteak that was rich and creamy. Since, mushrooms, bell peppers and cream cheese go well together I thought this might be good as a cheesesteak. This is a gastro pub style cheesesteak, but really, really good. 

Serves: 1 serving

Ingredients:   

• 1 ounce green bell pepper, julienned, optional
• 1 ounce mushrooms, thinly sliced, optional
• 1 ounce onion, julienned, optional
• 8 ounces New York strip steak, thinly sliced
• ¼ cup beef stock
• 1 ounce cream cheese
• 2 ounces American cheese, sliced
• 1 tablespoon salted butter
• 1 Armoroso’s Hearth-Baked Italian roll or good Italian roll
• Dash seasoning salt

Directions:

Melt butter in sauté pan. Heat pan over medium heat. Stir in green bell pepper, and onion. Sauté the green bell pepper and onion until they are soft. Add garlic and mushrooms and sauté for about 2 minutes. Add New York steak and seasoning salt. Cook until meat is almost done. Deglaze the pan with the beef stock. Stir in cream cheese and American cheese. Cook until melted. Serve on buttered and toasted Italian roll.