- 6 oz of Roast Beef (left over or lunch meat)
- 2 slices of white cheese (Swiss, Provolone, Mozzarella, etc)
- 1 Laughing Cow Swiss Cheese Wedge
- 1/2 Green Pepper
- 1/4 Cup Sliced Red Onion
- 1/2 Cup Mushrooms (Optional)
- 2 Rolls
- Cut rolls in half and lightly toast with butter
- Cut up your veggies (or have the cut up before hand)
- Spread 1/2 of spreading Swiss Cheese Wedge on the bottom of each roll
- Saute veggie mixture (onions, red peppers, mushrooms)
- Add beef to the veggie mixture and cook for another minute
- Remove skillet from the pan and a place two slices of cheese on-top of the mixture to melt.
- Place ingredients on rolls
One of my favorite kind of blog posts is sharing food recipes. Unfortunately it is also the most challenging posts to prepare. Today however I wanted to introduce a new Lunchtime Series for my blog and share one of my favorite recipes, Philly Cheese Steak.
As an amateur food blogger I am very critical of my potential content. Silly I know because I know the content I can provide is limited. First of all, I use my Samsung S6 for the majority of my photos. Every time I use my camera the photos look worse and I still need to learn how to take better photos.
Secondly, the constraints of my kitchen are limited. There are only so many hours of the day that "proper" natural light is available. If I could ever design my dream kitchen it would have natural light pouring in from all possible sides. In the meantime I will just continue learning how to use my kitchen constraints to my advantage.
As I mentioned the hours of proper lighting in my kitchen are limited to two times a day, just before sunset and noon-ish. Therefore, as a way to share more recipes I have decided to create a lunch series of posts.
Lunchtime for me consists of a 40 minute window to eat and do whatever else I must before heading back to work. If Lynden has the girls it usually means grabbing fast food and heading to their house. Occasionally though I get to eat at home and make some better tasting lunches.
Philly Cheese Steak - Lunchtime Series
This week my lunch menu was mainly Philly Cheese Steak. The recipe for this sandwich is ridiculously easy, especially if you have any left over roast beef.
To begin lightly butter and toast your roll. I planned to use a healthier roll, unfortunately I live in a smaller community with limited options. Next time I will plan better.
While the rolls toast cut up your veggies. For me a Philly Cheese Steak means onions and green peppers. If you also want to add mushrooms go right ahead. I love the flavor of mushrooms but I am not a fan of the texture.
Once the roll is toasted smear the bottom half with half a wedge of Laughing Cow Swiss Cheese. See, I tried to make it some what healthy.
Next sauté your veggie mix on medium heat in about a teaspoon of olive oil. Personally I love the veggies to still have a slight crisp.
After the veggies have reached your desired texture, and have produced an amazing aroma, add the roast beef to the mixture. Continue cooking until the beef is also warm.
Finally, place a slice of your choice of cheese on top of the beef and veggie mixture and take the pan off the burner. Today I went with Swiss Cheese but any delicious white cheese works. The goal is just to slightly melt the cheese.
Now place your ingredients on your bun and ta-da you have quickly made a delicious Philly Cheese Steak for lunch. As someone who loves Philly Cheese Steak, trust me when I say this combination beats the majority of sandwiches you would get from a café, diner, or a restaurant.