Why pay more for a Philly cheesesteak when it is so easy to make at home?!
I got a few blocks of Tillamook’s Vintage White Extra-Sharp Cheddar. I knew immediately that I would make a cheesesteak using a chuck roast, cooked to perfection. I decided to make it “Philly-style” by adding a lot of caramelized bell peppers and onions. The dish was still lacking something, so I made a homemade garlic aioli to slather on top.
The creamy cheese and garlic aioli were a great combination. The flavors blended so well, and I loved how the cheese was not too overwhelming.
- 1/4 cup mayonnaise
- Two cloves garlic pressed
- Butter 2 tablespoons
- One pound of thinly sliced 1 pound boneless Chuck Steak
- Taste Kosher Salt and freshly ground Black Pepper
- One onion, thinly sliced
- Red bell peppers, 1 sliced
- Green bell pepper
- Toasted four hoagies roll for serving
- 1 cup white cheddar cheese shredded
- Preheat oven to broil.
- Combine mayonnaise with garlic in a small dish. Set aside.
- Melt butter over medium heat in a medium-sized cast iron pan. Add the steak to the skillet and cook for 5-6 minutes until it is medium rare. Season with salt and pepper. Transfer the steak to a serving plate.
- Add bell peppers and onion to the skillet and cook for 5-6 minutes until golden and tender.
- Spread generously the garlic aioli in each roll. Add cheese, steak, bell peppers, and onions. Place in the oven and bake for about 2 minutes, until cheese is melted.
- Serve immediately