Last night Dani and I made some amazing Philly Cheese Steak Hogies. We started out by looking on Food Network’s website (of course) for a suitable recipe but most of them were more complex and expensive than necessary. We decided to wing it since it’s a pretty basic entrée. Read on to see pictures and learn how we made our best meal yet.
The bare necessities for Philly Cheese Steaks are sauteed onions, peppers, and mushrooms piled high on a hogie with provolone and thin strips of steak.
We did just that. One Spanish onion, one red bell pepper, one green bell pepper, one jalapeno, and two varieties of common mushrooms which happened to be on sale (shiitake were too expensive). I also added a nice touch that turned out to be amazing; while Dani was cooking the meat, I brushed the hogies with olive oil, sprinkled on some salt and fresh cracked black pepper and put them on a baking sheet (open, face down). Those went into the oven at 500 degrees and by the time the meat was fully cooked, they were nice and golden brown and came out packing a ton of flavor.
Our best dish yet.
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- Philly Cheese Steak Hogies
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- Dani doesn’t like mushrooms so I piled them all on mine! Yum!
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- Dani’s cheesesteaks without mushrooms.
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- Almost forgot to take pictures!
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- The next night, I cooked up the leftovers. Everything but meat and peppers.
One Comment
The gyros were the best ever, nerd! Oops – I haven’t written that blog yet! Hehe