Alexandra Hill

Philly Cheesesteak

Alexandra Hill
Philly Cheesesteak
 

I was in LA for the premiere of Peacock’s Bel Air the reboot of Fresh Prince of Bel Air and I was slinging cheesesteaks all weekend!

Recipe below and let me know what you think!

Ingredients (Serves 2)

  • 2 large sub rolls sliced down the center

  • 2-3 tablespoons neutral cooking oil like vegetable oil or canola oil

  • ¼ cup Dukes Mayo , for spreading on the sub rolls

  • 1 lb boneless rib eye steaks, thinly sliced (trimmed off thick fat)

  • ½ white onion, peeled & thinly sliced

  • ½ red pepper, thinly sliced

  • ½ green pepper, thinly sliced

  • 1 cup of chopped, white mushrooms

  • 3 tablespoons worcestershire sauce

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon sweet paprika

  • 1-2 teaspoons kosher salt, to taste

  • ½ - 1 teaspoon fresh cracked black pepper

  • 2 tablespoons hot cherry pepper relish

  • 1/2 cup Kraft cheese wiz, melted

  • 4 slices provolone cheese

  • To Bel Air it Up, drizzle over the Truff Hot Sauce for an added kick! (Truffle infused hot sauce)

    Directions

  • Pre-heat oven to 200 to warm up sub rolls

  • In a saucepan on low heat, add the cheese wiz and let it heat up in order to be spreadable

  • Put the ribeye steak in the freezer for 1.5 hours, as it freezes it will be easier to slice thin.

  • Slice the onions & pepper, set aside

  • If mushrooms are large, roughly chop

  • On a cast iron flat top on medium heat, add 2 tablespoons of the neutral oil.

  • Once it starts to glisten, add the peppers & onions and season with salt & pepper, stirring every so often until they start to soften & brown. About 4-5 minutes, give or take

  • Add mushrooms and let them sweat/cook down, do not season with salt.

  • Once mushrooms are cooked down along with the peppers & onions, add the thinly sliced rib eye steak and scatter across the other side of the cast iron flat top.

  • Season with salt, pepper, garlic powder, sweet paprika, onion powder & worcestershire sauce, stir to combine.

  • Start to break up the meat into smaller bite sized pieces

  • As the steak is cooking, start to combine it with the peppers, onions & mushrooms.

  • Add the hot cherry pepper relish, stir to combine all together

  • Taste to adjust seasonings like salt, pepper or more worcestershire sauce

  • Add sub rolls to the oven to warm up

  • Switch cast iron flat top to low, add two slices of provolone cheese dedicated to one sub roll, let melt

  • Remove rolls, open and put the rolls face down on top of the melted provolone cheese & steak. With a spatula flip the roll over to fill it with the melted cheese & steak mixture

  • With a spoon, drizzle over the cheese wiz on top

  • To add a Bel-Air spin to it, drizzle over Truff Hot Sauce on top

  • ENJOY with lots of napkins!