Tupper Lake, November 6, 2012 by Jeff Boucher

Thursday, March 11, 2010

Philly Cheese Steaks...

Bought some thin sliced sirloin the other day, the M.O. was to make Philly Cheese Steaks, 
well, maybe Tupper Cheese Steaks. 

1 green pepper, 1 red pepper, sliced thin. Add an onion and a half and some smushed garlic. 

 Saute' w/ a little butter (well, maybe a little more than a little).
 Cook it down and put a cover on it.  Let it simmer, then turn 'em off.

Sliced the steak and cut into bite size pieces.
It wasn't a lot of red meat, like 1/2 a lb. 

Add some Montreal Steak Seasoning (and a little butter).
Brown it up, maybe 5 minutes, turn often.
Throw the steak into the peppers and onions.  
Turn the heat on low and simmer for 15 mins. or so. 
Let the steak absorb the peppers and vice versa. 

While this is happening, slice a baguette (sub roll, hoagie roll, roll over, roll over...) in half.
Put some butter ( I used Smart Balance-Believe it or not!) on the rolls and toast them.

Then, put the steak and peppers on the toasted rolls, cover with cheese.
Now, this isn't any cheese. In Philly the use the gooey yellow stuff out of a can.
Hard to find in Tupper. What I did find was Velveeta slices.

Put those on and melt.
Serve with homemade shoestring fries....


No comments:

Post a Comment