I love when I get to play in the kitchen.  I had no clue what I was going to make, so I just started digging through the pantry, fridge and freezer and managed to come up with everything I needed to try making cheesesteak sandwiches.  I won’t call these Philly cheesesteak; because, I’ve never been to Philly to know what the real thing is supposed to be.  However; it’s steak, cheese and a bun; which, appears to fit the definition of a cheesesteak sandwich. I would feel like I’m high-jacking the name to add “Philly” to the name.  It would be like someone who has never been to New Orleans, calling a sandwich a PoBoy; when they have never had the opportunity to have a real one. 

I have to say; however; these little hogue rolls full of joy, were a home run.  

To make the veggie topping I used:

Half an onion- julienne 

A quarter of a green bell pepper- julienne 

A quarter of a red bell pepper- julienne 

1 large jalapeño- julienne 

3 toes garlic 

Butter 

Bacon fat 

For the buns I had some steak rolls that I buttered with a garlic:basil compound butter. 

For the steak, I used some shredded or thinly sliced ribeye, with some garlic, pickapeppa and Worcester sauce. Cooked in a cast iron, with butter and bacon fat. 

Everything was seasoned well with garlic powder, salt and pepper.

First thing I did was got my pan good and hot, then added some butter,  bacon fat and the vegetable other than the garlic. 

Once the vegetables were soft with darkening edges I slid them to one side of the pan and added the steak.  When the steak started to cook, I added the garlic and worked all of it into one mass. 

Once the steak was cooked I topped it with provolone cheese and let the cheese melt.  

That’s it!  Done!  This is an exceptionally fast meal!  Once the cheese is cooked, put it on a bun or roll, and add whatever condiments you like. 

Dinner served in under 20 minutes.