Although the irony isn’t lost on me doing a Philly Cheese Steak recipe whilst based in Portland, it’s still something that had to be done. And, whilst I’m Portland’s biggest fan when it comes to its own culinary successes – I have to hold my hands up on this one and admit that Philidelphia is the undisputed king when it comes to offering the Philly Cheese Steak.

So, on Wednesday night I decided to treat myself and the family by creating a classic Philly Cheese Steak. I’d done a few of these before and I and Dave love it. When it comes to this sort of thing, I also believe in the old adage, “If it ain’t broke, don’t fix it”

There is just something so delicious about the way the cheese melts onto the onions and beef. Honestly, it’s easy but works so well. I first fell in love with this dish when I visited Philadelphia as a student. Since then, it’s been one of my guilty pleasures.

Ingredients:

• 1 large onion, sliced
• 1 green bell pepper, sliced
• 2 tablespoons olive oil
• 1 pound rib-eye steak, thinly sliced
• Salt and pepper to taste
• 4 hoagie rolls
• 4 slices of provolone cheese
• 4 slices of American cheese

Instructions:

1. Heat a large skillet over medium heat and add the olive oil.
2. Add the onions and bell peppers to the skillet and cook until they are soft and caramelized, about 8-10 minutes.
3. Remove the onions and bell peppers from the skillet and set them aside.
4. Add the sliced rib-eye steak to the same skillet and season with salt and pepper to taste. Cook until the steak is browned on both sides, about 5-7 minutes.
5. Toast the hoagie rolls in a toaster or under a broiler until they are lightly browned.
6. On each hoagie roll, place a slice of provolone cheese and a slice of American cheese.
7. Spoon the cooked steak on top of the cheese, followed by the caramelized onions and bell peppers.
8. Place the hoagie rolls in a 350°F oven for 5-7 minutes, or until the cheese is melted.
9. Serve the Philly Cheese Steaks hot and enjoy!