A Phantastic Philly

July 24, 2012

So, a phew weekends ago, the Braves were playing sweeping the Phillies and during the Sunday game, the t.v. announcers were tossing out some interesting facts.  Apparently, the Braves hold the record phor the most Philly Cheesesteaks ordered while at the Philles’ stadium than any other team. Well, they went on and on about it and within a phew minutes, my hubby and I were drooling over the idea of a cheesesteak of our own.  So, I phound a couple of recipes, blended them…and added some slices of jalapenos (a secret phrom a chef at a restaurant I used to work).  What I ended up with is enough to make your phamily turn into philly phanatics!

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Cooking it up

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Toasty, mayo slathered bun

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You hit a home run when you serve this!

Philadelphia Cheesesteak with Garlic Mayo

  • 4 whole wheat hoagie rolls
  • 1 lb.deli roast beef, sliced thin
  • 1 tbs evoo
  • 1 tbs light butter
  • 1 onion (I’ve been using Vidalias for everything lately and they work great!)
  • 1 green bell pepper
  • 1 jalapeno pepper (control the heat by including, or omitting seeds)
  • 4 slices american cheese
  • 1/4 cup light mayo
  • 1 garlic glove, finely chopped

Heat a pan on the stove on medium.  Add butter and evoo.  Once butter has melted, add onions and peppers.  Cook for about 10 minutes until all the veggies are soft.  Season with salt and pepper. Pushed vegetables to the side and add roast beef to pan and heat through until no longer pink.  Meanwhile, toast the hoagie rolls very lightly, smear them with the garlic mayo and top with the pepper, meat, cheese mixture.  Serve hot and with hot sauce, salt, pepper and extra mayo.

 

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