I will never claim that the Philly Cheesesteak recipe I have even compares to authentic ones from the streets of Philadelphia but it is definitely tasty and worth checking out.
I made these sandwiches about two weeks using some left over steaks that we had barbecued the day before. It is a great recipe for using leftovers and reappropriating them, help rather than just having steak and eggs, again. Steak and eggs has been our summer breakfast and no offense, it is a little played out.
This recipe comes from the Williams-Sonoma Comfort Food Cookbook. This is a great cookbook and I would highly recommend it. All your favourite childhood memories are found in this book and they are extremely easy to make.
No, my photography and plating skills did not magically improve; this is the photo from the book. Unfortunately, cheesesteaks do not photograph overly well so I thought I would just use the photo from the book and then you could see how great the cookbook is too!
The steak is moist and tender. The onions are slightly caramelized and sweet, which pairs with the sweetness of the peppers. The garlic pairs nicely with the smokiness of the provolone. Make sure to use a soft bun and not to toast it too much because then it makes it slightly difficult to eat.
Recipe is below the cut. Happy munching!