Philly Cheesesteak

     One place we love to eat, but can't go much anymore is Penn Station. They have nothing for our daughter to eat, so it's a necessary sacrifice. I'm sure there are other places that have Cheesesteak's, but I guess I always order something else.

     Anyhow, I found this recipe by David Zinczenko and thought I could make it at home. It turned out pretty good. I like that he gives alternatives too...a quick way and a slow way to make this sandwich. I'm sure it saves calories too. It seems like a restaurant can somehow make an egg have 400 calories instead of 70!



1 can (8oz) tomato sauce

1/2 cup beef broth

2 Tbl worcestershire

2 dashes hot sauce

3 Tbl mesquite seasoning

4 thinly sliced top round steaks (about 12 oz)

1 bell pepper, sliced into strips

1 onion, sliced

4 hoagie rolls or hot dog buns

4 slices provolone cheese

banana peppers

• mix the tomato sauce, broth, worcestershire, hot sauce, and 1 Tbl of mesquite seasoning in a resealable bag. Marinated the meat in the refrigerator for 30-60 minutes. 


• Remove the steaks from the bag and shake teh rest of the mesquite seasoning onto both sides. Save the marinade.


• Coat a skillet with cooking spray and place over medium heat. Add peppers and onions. Cook, basting with some marinade for about 5 minutes or until soft. 


• Grill steaks over medium-high heat for about 3 minutes per side. Baste with the marinade. Cut the meat into strips. Boil the rest of the marinade in for about 5 minutes.


• Divide the meat, peppers, and onions among the rolls. Top with cheese, a little marinade, and the pepper rings.

For a quicker version, Try this:

1 onion, sliced

2 bell pepper, sliced

2/3 cup hot salsa

4 hoagie rolls

3/4 lb thinly sliced deli roast beef

1/2 cup shredded cheddar

• Cook onion and bell pepper until tender. Add salsa and heat until warm.


• Put the sandwich together by stacking beef, veggies, and cheese on the rolls. Warm in the microwave for 1-2 minutes or until the cheese melts.