Friday, February 23, 2018

Philly Cheesesteaks- A Classic!

This is a definite go-to meal for us. 

We love it!

It’s fast to prepare!

It’s delicious!Philly Cheesesteaks- Life with the Hawleys

From the Kitchen of Darby Hawley


2 lbs ribeye steak

1 large onion, sliced

2 green peppers, sliced

8 oz mushrooms, sliced

3 tbs butter, grass-fed

sea salt & ground black pepper to taste

sourdough rolls or french bread

wiz (if you’re going to do it, do it right!) I use HEB’s queso blanco for some added spice

peppers (optional for spice)


1. Freeze steak 4 hours before beginning.  I know this sounds so weird, but trust me, it’s the right thing to do and will make cutting better later.  When you’re ready for dinner, using a sharp knife slice the steak as thinly as possible and then season with salt & pepper.

2. In a skillet, y’all know I’m using cast iron for this, sauté onion, green pepper, & mushrooms in butter until soft and then remove to a plate.

3. To your skillet, add the seasoned ribeye and cook over high heat until browned.  Then stir the veggies back to the skillet and cook for a few more minutes.

4. Serve meat in toasted (& buttered) rolls with cheese & peppers on top.

5. Enjoy!DSC_0428

xoxo Darby

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