Being a new mom, I feel like I’ve lost every spontaneous cell in my body. I’m finding out that a little one requires a pretty rigid routine (unless you’re one that enjoys zombie cries at night). So time is precious; kiddo time, Chado time, family time, friend time and me time. The days of grocery shopping after work, strolling the aisles and waiting for inspiration to create something delicious are few and far between. Instead, I rush home and scan the fridge attempting to recreate the same creative dishes, most of the time failing. But once in awhile the kitchen gods shine a light on me and all of the leftover ingredients collide into one delicious, inspired, and (most of the time) easy dish. INTRODUCING the “what’s in the fridge” Philly Cheese Steak!!
In general, cheese dishes are a hit at my house (See The Cheese House that Chad Built). But cheese + bread sandwiches are even more of a hit. I love that cheese as a topping or an accompaniment can make an entire dish transform. This is such an easy dish, and can be put together in under 30 minutes. It’s ooey-gooey and delicious to boot. We’ve made this dish with ciabatta rolls and bread-less as a stuffed bell pepper. Either way, the cheesy, meaty goodness was the highlight. Make this easy dish and enjoy those few extra minutes you have however you want. 🙂
Philly Cheese Steak
1.5 lb Sliced roast beef (from the deli counter) cut into strips
8 Slices swiss or provolone cheese (or cheez whiz if you are legit)
1-1 1/2 c. Mushrooms (always optional but recommended)
2 Cloves garlic
1 Red onion
2 Tbsp Steak Seasoning (Your choice)
Some sort of vehicle to get the cheese steak mixture in your mouth (bread, roll, bell pepper)
Saute onions, garlic and mushrooms in olive oil until tender and beginning to brown. Add the roast beef slices and seasoning. Stir and cook until warmed through. Portion mixture into 4 quadrants and top each section with 2 slices of cheese. When melted, put into a cut warm roll/bun and enjoy!
*If you are using peppers, hollow out the pepper and place a portion of the cheese at the bottom. Layer the meat mixture and cheese until you reach the top (and of course top with another piece of cheese). Bake at 400 degrees until peppers are cooked, cheese is melted and slightly brown.