About PhillyHomegrown VisitPhilly.com
Seasonal Recipes

Philly Homegrown Cheesesteak

The Philly Homegrown Cheesesteak (photo courtesy of Chef Steve Poses)

Do ahead:
Onions and peppers may be cooked up to two days ahead. Reheat before serving.
Bread should be bought the day you are using it.

Ingredients:
8 ounces assorted farmstand sweet and hot peppers, stems and seeds removed
2 cups large dice sweet Pennsylvania onion
6 ounces mild, semi-soft cheese such as Pennsylvania Colby, grated
1 1/2 pounds grass-fed Pennsylvania rib eye steak* or chip steak
1 Sarcone’s large Italian bread loaf or similar 22-24″ loaf, ends trimmed and cut into 1/3′s or 1/4′s**
3 ounces oil
4 ounces water
3/4 teaspoon salt
1/8 teaspoon pepper
* If using rib eye steak, place in freezer for 2-3 hours until partially frozen. With sharp knife, shave thin slices.
** You may substitute 4 standard 6-inch steak rolls

Directions:
1. Split each piece of bread in half lengthwise, but keep two halves connected. Pull out a little of spongy part of bread creating a cavity.

2. Cut peppers into long, thin strips.

3. In a large saute pan, heat 1 tablespoon oil over low-moderate heat. Add peppers. Saute until peppers start to soften. Add 2 ounces water and steam peppers until water evaporates. Repeat with 2 ounces additional water. You want to fully soften peppers without browning them. This will take about 15 minutes. Remove from heat and set aside.

4. In same pan, add 1 tablespoon olive oil and heat over moderate heat. Add onions and cook until translucent without browning. Remove from heat and set aside.

5. In same pan, add 1 tablespoon oil and heat. Add beef. Using a flat spatula, toss and chop apart beef as it cooks. When beef is fully cooked, add onions, salt and pepper and mix into beef. Add cheese on top of beef and melt. Place open rolls on top to lightly heat and refresh. Using tongs or slotted spoon, scrape meat onto rolls taking care to leave behind any liquid in pan.

6. Top with peppers and serve hot.

Serves 4

Steve Poses is founder of Frog Commissary. A local restaurateur, caterer and author, it’s his goal to increase home entertaining. Steve’s latest book, At Home by Steve Poses: A Caters Guide to Cooking and Entertaining, was released in 2009. It’s the inspiration for At Home Online, a website and blog designed to make home entertaining as easy as possible with tips, guides and recipes. Click here to learn more. Steve can also be found on Twitter as @SPoses. Click here to follow him.

ALSO:

Summer Recipe: Pumpkin Restaurant’s Cucumber Gazpacho

Read more

Leftover Turkey Tortellini Soup

Read more

Roasted Cherry Tomatoes

Read more

Lamb Ratatouille

Read more

Watermelon Agua Fresca

Read more

Zucchini Spread

Read more

Cherry Clafouti Recipe

Read more

Savoy Cabbage Slaw

Read more

Lemon Shandy

Read more

Chard, Onion and Guanciale Quiche

Read more

Jose Garces’ Seared Beef Tenderloins

Read more

All Thing Green Cocktail from Bar 210 at Lacroix

Read more

Leek, Red Pepper and Spinach Egg Casserole

Read more

Apple, Pear and Coconut Salad

Read more

Black Olive and Thyme Matzah

Read more

Percy Street Barbeque’s Root Beer Chili

Read more

Adsum Homemade Pierogies

Read more

Braised Short Ribs from Chef Brendan Smith

Read more

Flourless Chocolate Cake with Vanilla Crème Anglaise from Le Bec Fin

Read more

Penne, Smoked Chicken, Spinach, Sun Dried Tomatoes and Walnut Cream Sauce from Davio’s

Read more

Spinach Ravioli from Ristorante Panorama

Read more

Arugula, Beet, Goat Cheese and Almond Salad from Tria

Read more

Cream of Mushroom Soup from Friday, Saturday, Sunday

Read more

Sauteed Leeks and Brussels Sprouts

Read more

Napa Cabbage Gratin

Read more

Homemade Cranberry Sauce

Read more

Potato and Pumpkin Casserole

Read more

Pumpkin Walnut Muffins

Read more

Turkey Twenty Manning Grill

Read more

Chef Mike Stollenwerk’s Oyster Hash

Read more

Root Vegetable Soup

Read more

Lamb Meatballs over Eggplant Puree

Read more

Sweet Corn Popsicles

Read more

New Potato and Chive Cakes with Poached Eggs

Read more

Quinoa-Stuffed Peppers with Goat Cheese

Read more

Watermelon Salad

Read more

Jardiniere

Read more

Honey Lavender Shortbread

Read more

Cold Poached Chicken with Arugula Mayonnaise and Pickled Cherries

Read more

Blueberry Sour Cream Ice Cream

Read more