Not in Philly, but just as good, Philly Cheesesteak
Niki Gaiter: Digital / Account Manager
The only way to bring Philly to Rochester (other than your significant other uprooting his life and moving here) is to make Philly Cheesesteaks! The key is to find the perfect roll and the right cheese. To be a TRUE Philly Cheesesteak, the rolls need to be Amoroso'sTM, and there are a couple places around Rochester you can find them. The cheese I prefer is shredded, but the real cheese is Cheese Wiz. As for the meat, chuck roast is good, but if you want to upgrade, try it out with some sliced rib-eye.
- ¼ cup mayonnaise
- 2 cloves garlic, pressed
- 2 tbsp. butter
- 1 lb. boneless chuck steak, thinly sliced
- Salt and pepper
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper
- 4 hoagie rolls, toasted, for serving
- 1 cup shredded white cheddar chees
Preheat oven to broil. To make the garlic aioli, combine mayonnaise and garlic in a small bowl; set aside. Melt butter in a medium cast iron skillet over medium high heat. Add steak and cook until medium rare, about 5-6 minutes; season with salt and pepper, to taste. Transfer to a plate.
Add onion and bell peppers to skillet and cook until tender and golden, about 5-6 minutes. Spread garlic aioli inside each roll. Top with steak, onions and bell peppers, and cheese. Place into oven and bake until cheese has melted (about 2-3 minutes)
This is one in a series of posts about our new project, called The Table—a cookbook full of favorite recipes, and the images and stories that go with them, from each member of the Brandtatorship team. From breakfasts to entrées, desserts to cocktails, we’ll be unveiling a new recipe every other week through the end of the year. So pull up a chair. We’re glad to have you.
Photo credit: Rich Brainerd Studios