Although my husband was born outside of Cleveland, OH, he spent most of his life in the Philadelphia, PA area. It was there he grew to love the famous Philly Cheese Steak sandwich. These easy Philly cheese steak sandwiches are far from traditional, but delicious none the less.
I like using top round steak because a cut my Mom used for a lot of recipes. It’s versatile and flavorful. To cook the onions, peppers and mushrooms, I use my cast iron skillet. No cast iron? No worries! Any larger skillet will work well. You don’t want the vegetables crowded so much they won’t cook evenly.
Stir frying the meat and vegetables separately assures both are done. Because the steak is so thinly sliced, it will cook quickly. The vegetables, on the other hand, will take longer, which is why you should start cooking them first.
While I used Provolone on these sandwiches, you can use whatever cheese you enjoy. Monterey Jack or Swiss would be delicious option.
Helpful Hints for Cooking Beef
- Always wash your hands before and after working with raw beef.
- When stir-frying, partially freeze steaks for about 30 minutes for easier slicing.
- Before cooking, pat steaks dry with paper towels for better browning.
- Never use a fork to turn or work with beef. Use only tongs so you don’t lose any of the flavorful juices.