Given that we used to live in Philly, we knew better than to try to re-create a classic Philly Cheesesteak. Instead we made our own version, using our SKORDO Steak Seasoning. The verdict was unanimous... it was a hit. A bit of heat coupled with some new flavors raised this Philly classic to a new level. (Ribeye Hack - put the steak in the freezer for thirty minutes before slicing. Makes it much easier!)
- 2 eight inch soft hoagie rolls, sliced lengthwise
- 3 tablespoons unsalted butter, divided
- 1 poblano chile, deseeded and sliced thin
- 1 small sweet onion, sliced thin
- 16 ounces boneless ribeye steak, sliced very thin against the grain
- 1 tablespoon SKORDO Steak Seasoning
- 3 ounces American, provolone, or smoked cheddar cheese
- On a griddle or in a sauté pan over medium heat, melt 2 tablespoons of butter. Add the sliced poblano chile and onion. Cook, stirring often, until vegetables are lightly browned and onion is translucent. Remove from pan and set aside.
- Add the remaining tablespoon of butter to the griddle / pan and add the sliced ribeye. Sprinkle with the SKORDO Steak Seasoning and cook the ribeye for 3-4 minutes, stirring occasionally
- Reduce heat to low and add the veggies to the griddle / pan with the meat. Stir them together and then divide into two equal portions. Add your cheese to the top of each half and continue to cook for one minute, or until the cheese starts to melt.
- Place the split rolls over each half and the scoop the meat, veggies, and roll together. Serve immediately.