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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Tuesday, September 13, 2011

Philly Cheesesteaks

I love a good Philly. They are so delicious. This one? It was okay - too much cream cheese for our taste and not enough flavor. Next time I make it I will probably eliminate the cream cheese entirely and add banana peppers for a little kick. That will definitely make it better suited to our tastes. But, if you are a cream cheese lover - this is the recipe for you!

Thanks to Favorite Family Recipes for the recipe and the picture. You can find them at this site here: http://www.favfamilyrecipes.com/2011/07/easy-philly-cheesesteaks.html

From Favorite Family Recipes

2 c. beef broth
1 pkg onion soup mix
1 lb. Black Angus rare roast beef (regular roast beef works great too, just make sure it's from the deli and thinly sliced)
1 green bell pepper, sliced
1 large white or yellow onion, sliced
8 oz. cream cheese
sliced provolone cheese (2 slices per sandwich)
3-4 hoagie rolls

Bring beef broth and onion soup mix to a boil. Add roast beef, reduce heat, and simmer for about 5-10 minutes. In the meantime, in a large skillet saute onion and green pepper. When beef is done simmering, drain juices (you can keep the juice if you want to make an "au jus" dip.. we did and it was awesome!) Add roast beef to skillet along with about 4 oz. of cream cheese. Spread remaining cream cheese on each hoagie roll. When the cream cheese in the skillet is all melted, generously portion beef mixture onto each hoagie roll. Top with provolone cheese and place sandwiches, open-faced on a large baking sheet. Broil on high for about a minute or until cheese becomes bubbly and bread becomes slightly toasty. Remove from oven and serve immediately.

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