Easy Peasy Philly Cheese Steak

So my husband works in a place where he can't always sit down to a meal. Sad, but true. I have had to come up with super easy supper ideas that I can cook in no time at all, that will reheat easy and still be delicious, and be portable. They also have to appeal to my pickiest eater. That person is NOT my two year old, four year old, seven year old, or even nine year old. Oh no! That person, who has earned the pickiest eater of the year award, is my sweet, dear husband. The man is dreamy, caring, kind, and makes me feel like a princess. BUT he can also be the most annoying thing ever! He hates tomato sauce of any kind. Any side of beef is gross. He can't stand pork. He doesn't enjoy soy. He will eat some chicken. What is there left to feed him? Well, I have taken some of the things he can't stand lately and have turned them into wonderful meals that he enjoys. Last week I planned out a few meals. I will admit that I have only gotten to a couple of them because Super Bowl Sunday we had nachos, and I made enough to feed the whole US Army. Ok, so maybe not the whole Army but close to it. Some nights I am super thankful for leftovers! Last night he grilled hot dogs for the kids. He ate nachos. And I had a honey bun. Can you see me hiding my head in shame as I type that? It was the most delicious honey bun I've had all week. The only one I had all week because the store has been out of the Tastykake honey buns. I don't care for any of the others. Anywho, So Friday night I made Philly Cheese Steak Sandwiches. I love the one's from Chili's and from Subway, but I didn't feel like sending him to get food after he got off work. I must say that I'm quite over the ones from those two places and will be enjoying my own from now on. They were so simple that I don't know why I was afraid to make them before. So here we go!!

The mushrooms are baby bellas. Any fresh button mushroom will work. Notice I said fresh, not canned.

I got mine pre-sliced, because that's just how I roll. If there are only a couple of you then I would suggest cutting the veggies down. I'm feeding 6, and one takes leftovers to work. Since he does that I usually make my recipes to feed 8.

I used eye of round steak that was cut thin. I'm sure most steak would be fine...you don't want to know what I paid for it, but the steak I used was already thin so making the thin slices was easier for me. Plus I had to do two packages of meat. Put the meat in the freezer for about an hour or two before you start cutting it. It will make it easier to slice.

Chop the top of your bell pepper off. 

To help the seeds come out I always pop the open end into my hand.

See my pretty Rachel Ray Garbage Bowl? 

I absolutely LOVE it! 

Once you get the top and bottom cut, cut them in half.

Clean up the inside.

And start slicing. This is how I prefer to do strips of bell peppers.

I'm no pro, but it works for me.

Once they are done you should have super thin strips of bell pepper.

Now, on to the onions.

Take the top off, then clean it up. My husband

loves to drive me crazy by leaving the onion skin on. To me that is

just gross!

Place it back on the cut side and cut it in half.

Then lay it on its side and start slicing away....watch

your fingers though. Hubby says to chew gum when I cut

the onions. I can tell you that juicy fruit bubble

gum does not do the trick!

Plenty of beautiful slices. I don't bother separating them yet. 

They will get mixed up in the skillet.

Usually I use olive or grape seed oil, but I had some leftover butter in the fridge from 

some cookies I had made before Christmas. I figured I better use it before I have to toss it.

I used about 1/4 cup. Use your best judgement here.

Toss in about a handful of mushrooms once the butter has melted. 

I worked on some meat while it was melting.

 If you don't like mushrooms then just eliminate this step entirely. 

Toss in the onions and bell peppers.

Saute them until the mushrooms get a bit soft. 

Trim any fat and excess nonsense off the meat. 

Slice the steak as thin as you can get it. 

I just love that color!

Then put the meat into the same skillet you used to saute the veggies. 

Add a little bit of salt and pepper.

I used sea salt, but that's just what we are used to. 

Plus, I will confess, I like playing with the grinder.

It makes me feel professional...don't tell anyone...promise??

Brown the meat.

I used White American sliced cheese. 

But, that's because that is what I usually eat on mine. 

If you prefer pepperjack or any other kind of cheese feel free to use it.

 BUT the slices made it easier to heat, and let's face it, I don't feel like cubing up some cheese after a long day.

I added a bit of milk to make the cheese sauce creamy. 

I snuck a few pieces of meat out while insisting that I had to make sure it was right.

 It was, but I wasn't about to tell the kids that.

Ta-Da! 

All done.

 I simply buttered and toasted some sub rolls in the oven.

Of course that isn't what my finished product looked like. 

I prefer extra veggies, like some baby spinach and fresh slices of tomato on it.

Along with some creamy chipotle dressing. 

I know. 

It's not a true Philly with everything that I put on it.

 But that is how I like it.

Recipe Below is for a family of 4

Ingredients

1-2 lbs steak, thinly sliced

1 small bell pepper, thinly sliced

1 small onion, thinly sliced

1/2 cup fresh button mushrooms, sliced

6-8 slices of american cheese slices, or soft cheese of choice

3 Tablespoons milk

1/4 cup butter + butter for rolls

1/8 teaspoon each salt and pepper

Sub Rolls

Instructions

 Add butter to warm skillet. Once melted add veggies and saute until soft, about 5-10 minutes.

Remove veggies with tongs and place in a bowl. Put meat in skillet and add salt and pepper.  Brown meat, about 5-10 minutes. While meat is cooking, butter rolls and set aside. Drain the excess juice, then put meat back into skillet and add cheese and milk. Heat until cheese is melted and mixed in good with the meat. Place rolls into oven on broil setting to toast them. Remember to keep the meat mixture warm. More milk may be added to keep the cheese creamy. Assemble and enjoy!

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