Mike's Southwestern Philly Cheese Steak

Name: Mike's Southwestern Philly Cheese Steak
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 Pounds Deli Roast Beef [or, rib eye - very thin sliced - rare]; 1 Can (14 oz) Beef Stock [you won't need all]; 1/2 Small Red Bell Pepper [thin sliced]; 1/2 Small Green Bell Pepper [thin sliced]; 1 Small White Onion [thin sliced]; 2 Cloves Fresh Garlic [smashed - fine minced]; 1/2 Cup Fresh Sliced Mushrooms; 1/2 Cup Sliced Pickled Jalapeños [+ reserves for garnish]; 1/4 Cup Sliced Pickled Banana Peppers [+ reserves for garnish]; 1 Cup Fresh Chilled Cilantro Leaves; 4 LG Slices Provolone Cheese [room temp - thin sliced]; 1 Cup Cheese Wiz [melted]; to taste Cracked Black Pepper And Salt; 2 tbsp Quality Olive Oil; 2 Extra Large Italian Or French Rolls

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

So easy, 7 year olds made this savory sub! She's a cheesy, juicy, beefy, spicy Philly sub done my way. Southwestern style!

This recipe can easily serve four if cheese steaks are cut in half with a side of french fries. Or, if smaller rolls are employed.

So easy, 7 year olds made this savory sub! She's a cheesy, juicy, beefy, spicy Philly sub done my way. Southwestern style!

This recipe can easily serve four if cheese steaks are cut in half with a side of french fries. Or, if smaller rolls are employed.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

So easy, 7 year olds made this savory sub! She's a cheesy, juicy, beefy, spicy Philly sub done my way. Southwestern style!

This recipe can easily serve four if cheese steaks are cut in half with a side of french fries. Or, if smaller rolls are employed.

So easy, 7 year olds made this savory sub! She's a cheesy, juicy, beefy, spicy Philly sub done my way. Southwestern style!

This recipe can easily serve four if cheese steaks are cut in half with a side of french fries. Or, if smaller rolls are employed.

Saved

Ingredients

10 mins

2 servings

2 PoundsDeli Roast Beef [or, rib eye - very thin sliced - rare]
1 Can (14 oz)Beef Stock [you won't need all]
1/2Small Red Bell Pepper [thin sliced]
1/2Small Green Bell Pepper [thin sliced]
1Small White Onion [thin sliced]
2 ClovesFresh Garlic [smashed - fine minced]
1/2 CupFresh Sliced Mushrooms
1/2 CupSliced Pickled Jalapeños [+ reserves for garnish]
1/4 CupSliced Pickled Banana Peppers [+ reserves for garnish]
1 CupFresh Chilled Cilantro Leaves
4LG Slices Provolone Cheese [room temp - thin sliced]
1 CupCheese Wiz [melted]
to tasteCracked Black Pepper And Salt
2 tbspQuality Olive Oil
2Extra Large Italian Or French Rolls

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Steps

10 mins

1

Thin slice your vegetables and fine mince your garlic.
2

Rough chop your roast beef and set to the side.
3

Heat your pan and add olive oil.
4

Add onions, bell peppers, spicy peppers and mushrooms. Add a dash of beef stock and cover pan with a tight fitting lid. Stir occasionally. Fry veggies until they're translucent. Season with salt and pepper to taste.
5

Push your vegetables to the side of the pan and add your Roast Beef and minced garlic.
6

In the meantime, slice your rolls in half, heat your Cheese Wiz and pull your fresh cilantro leaves.
7

Add another good dash of beef stock and seal pan again. Stir occasionally until beef is no longer rare. Two minutes tops.
8

Mix everything together in pan and add additional stock if needed. Steam for 30 seconds longer.
9

To construct your Cheese Steaks:
Smear some melted Cheese Wiz on the tops of your rolls. Then lay on Provolone Cheese.
Place Provolone Cheese on the bases of your rolls.
Pile on your cheese steak mixture while still very hot and steaming in to of the Provolone.
Drizzle on Cheese Wiz.
Garnish cheese steak mixture with chilled banana peppers and jalapeño peppers. Add fresh chilled cilantro leaves.
Top and serve while hot with a Clausens Dill Pickle halve.
10

Enjoy this hot, meaty, melty sandwich with an ice cold beer!

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Cooksnaps

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MMOBRIEN @cook_2891564

on March 07, 2016 23:37

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!