Good Morning Dubbers! Welcome to still-not-our-rival week!
Saturday's matchup wasn't able to escape the Big Noon timeslot, but that just means we get to wake up earlier to to prepare for a top 10 faceoff in front of an epic sea of scarlet! It's also the last time we will face Penn State on an annual basis, which is a shame, but I get it. I also think it is hilarious that under the new scheduling format, Penn State doesn't have an annual protected game.
We are actually going down and tailgating Saturday, so if you happen to be up by the Fawcett Center stop by! My wife got me a blackstone, the tailgater version, for Christmas last year and I love it. HIGHLY recommend! So, I am putting it to good use, and making some Philly Cheesesteak Sandwiches!
Ingredients
- 2 pounds thinly sliced beef (Ribeye is the best to use)
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- salt, pepper, and garlic powder for seasoning
- 12-18 slices provolone cheese
- 1 jar Cheez Wiz
- 6 hoagie rolls (don't go cheap here, get some good rolls)
- Vegetable oil and butter for the griddle
Directions
- Preheat the Blackstone griddle (our your grill/stovetop) to medium high heat. Add 1 tablespoon of both butter and oil to one side of the griddle top (or your skillet/grill griddle/pan).
- Add onions and peppers, and cook for about 10 minutes or so, until lightly charred. Season with salt, pepper, and garlic powder, and toss with spatulas for an even coating.
- While veggies are cooking, add butter and oil to the other side of the griddle. Add the thinly sliced beef to the griddle. Chop it up with your metal spatulas to help it cook evenly. Season the meat with salt, pepper, and garlic powder. Cook until desired doneness (won't take long, which is why you start the veggies first; *If you're making cheesesteaks in a stovetop skillet, I recommend cutting the sliced ribeye into bite-sized pieces before adding it to the skillet)
- When the meat is almost done, divide the meat evenly on the griddle into 6 portions. Turn the heat down to medium.
- Add a few tablespoons of Cheese Whiz to each pile of meat, then top with the cooked pepper-onion blend. Add 2-3 slices of provolone cheese to each sandwich portion.
- Split your hoagie rolls and toast them on the griddle.
- Once the cheese is melted, place each pile of meat onto a toasted hoagie roll and serve hot.
Pro Tips
- Add some sliced mushrooms, or if you want heat some jalapenos, to your veggie mix.
- Feel free to mix and match the cheese options. Cheez Whiz is typically the cheese of choice in Philly, but if it's not your thing then go with other types like American, Cheddar, Colby etc.
- Speaking of Cheez Wiz, if you use it, I recommend heating it up in a small pan with a little half and half to help it melt and not overpower the steak taste.
When I was searching for what to make this week, I actually used the link at the bottom of these posts (previous versions), and happened across this recipe posted by 3M back in '21 for inspiration.
Philly Cheesesteak Dip
Ingredients
- 1 1/2 cups grilled, thin cut steak- such as flank or strip- chopped
- 2 tbsp olive oil
- 1 cup diced white onion
- 1 cup diced green pepper
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 4 oz chopped provolone cheese
Directions
- In a medium sized skillet, heat the olive oil over medium high heat. Add the onions & peppers, and cook- stirring occasionally- until sautéed. Set aside.
- In a medium mixing bowl, stir together the cream cheese, mayonnaise, cheese, and steak until evenly combined.
- Add the cheese mixture to the skillet, stirring to incorporate the sautéed peppers and onions.
- Bake the Philly cheesesteak dip at 350 degrees for 20-25 minutes. Remove from the oven, and serve immediately with toast, chips, sliced baguettes, or even pita chips.
So, this weeks recipes are all about the Philly, since nothing good (especially food wise) comes out of happy valley.
Go Bucks! Beat Not Our Rival!
