I know that you might be thinking, “Another Philly cheese steak recipe? Really?!” Yeah, I’ll admit that I initially thought the same thing as I was putting this recipe together. However, let me assure you that this is a cheese steak that packs a top-shelf punch.
Heat the butter and oil in a large saute pan over medium-high heat until the butter is melted and starting to foam.
Add the garlic to the pan, reduce the heat to low and let it cook for about two minutes, stirring occasionally. Remove and discard the garlic but keep the oil mixture in there.
Return the pan to medium-high heat, add the pepper, onions and mushrooms. Saute until the onions are translucent and the mushrooms are tender (about 10 minutes), stirring or tossing frequently.
Reduce the heat to medium, add the wine and Worcestershire sauce to the pan and cook 5 minutes, stirring or tossing frequently.
Add the steak to the pan, reduce the heat to low, and cook just long enough to heat the steak through, about 5 minutes.
Line each roll with enough sliced pepper jack to cover it. Fill each roll with an equal amount of the steak mixture.
Serve and enjoy!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
3 Comments
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DeltaMamaCooks on 1.27.2012
this was so delicious!
gkmama on 12.19.2011
I am going to have to run to the store to get things to make this! Just the picture alone makes me want to lick the screen LOL!
eskimopie on 12.15.2011
Hey you got me – it looks really delish! Thank you for sharing it