Washington DC welcomed us with open arms and a warm regional signature – Philly Cheesesteak sandwiches. After a long, adventurous day of traveling from Kansas, through Chicago, to our nation’s capital with our almost two-year-old explorer leading the way, our little family was in major need of some substantial sustenance! The all-American classic cheesesteak fit the bill perfectly. The hubs and I had to chuckle with delight and amazement as our mini man devoured half of Daddy’s monster sandwich.
Arriving home late Sunday night, planning simple meals for the week was at the top of my agenda. Inspired by the regional food we enjoyed on vacation, using ingredients I had on hand and choosing a cut of meat from my freezer, I whipped up my own variation of cheesesteak sandwich, dripping with amazing flavor and super easy to prepare. Let’s just say, we’re happy we brought a piece of Northeast tradition home with us! We will definitely be making these power packed sandwiches part of our mealtime routines this spring.
- 2 lbs. beef spare ribs, sliced thinly
- 3 bell peppers of your choice
- 1 sweet yellow onion
- 1 red onion
- ½ teaspoon salt, more to taste
- ¼ teaspoon white pepper
- ½ teaspoon fresh crushed black pepper
- ½ teaspoon garlic powder
- 1-2 tablespoon olive oil
- 1-2 tablespoon lemon juice
- 1 tablespoon soy sauce, tamari or coconut aminos
- 6-12 oz. sliced provolone cheese
- Trim and slice the ribs thinly, discarding any fat. You can freeze the meat for 20-30 minutes before slicing to make it easier to handle.
- Marinade the sliced steak in olive oil, lemon juice, garlic powder, salt and pepper for a few hours. Prep the peppers and onions by cleaning and slicing thinly.
- Brown the marinated steak on a lightly oiled griddle or skillet at medium-high heat. Once the meat is fully browned, add the soy sauce, stir for a few minutes and remove from heat.
- While browning the steak, sauté peppers and onions with cooking oil of your choice until they caramelize.
- Spoon peppers and onions over the browned steak and top with sliced cheese to melt.
- Serve on an Italian roll or bun of your choice.