Festival Month Philly Cheesesteak
Prep: 5 minutes + marinade Cook: 10 minutes
A delicious part of festivals is often the cheesesteaks. You can find various versions of these all over many of the fairs and festivals I’ve been to. There might not seem like there’s a lot of variation but little things make this taste different and change everything. I love what I put together.
Ingredients
1 boneless ribeye steak
Garlic powder to taste
Onion powder to taste
Salt to taste
Worchester to taste
1/3rd chopped green pepper
1/4 chopped onion
2 slices white cheddar (or provolone)
1 hoagie bun
Butter
Prep
Remove the fat from the steak and cut it into thin strips
Add to a bowl with the garlic powder, onion powder, salt and Worchester and mix around
Let sit around for at least 20 minutes to marinade
Chop your onions and green peppers
Prep your grill (or a pan) to medium heat
Add the steak strips to start searing each side. They will not take too long to cook at this thin, you want them to brown and cook to your preferred doneness
Add the veggies to the grill to sear and cook as well
Butter the hoagie and add face down on the grill to toast
Bunch the near done meat together and add the cheese slices on top to melt
Remove the bread, add the veggies and then the meat on top
Afterthoughts
This was so succulent and juicy. The taste was fantastic and all together made for a delicious sandwich. I ate this with some potato chips and just had the best dinner. The meat was cooked perfectly medium and not dry or tough. The veggies crispy and the cheese melted and amazing. This is a super fast and easy meal that you can whip up for multiple people. As a festival food it’s designed to make many fast for hungry clients.
