Food and Drinks


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

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