Aphorisms from the Professor: Brillat-Savarin

Wednesday, September 8, 2010

our take on philly cheesesteak

Let's talk about how good this was. Now first, you are probably asking "cheesesteak? Where is the cheese?" You can't see it in the picture because we put the provolone in the pan with the steak, and it melted so intensely that it literally coated all the meat in a cheesy glaze. Yes. Cheesy glaze. Do I really need to say more????

Pan fried chuck steak, caramelized onions, sauteed green peppers and melted provolone cheese, served on a hoagie roll with mayonnaise

1 comment:

  1. Cheesesaeak is one of those sandwiches that is so good when you order them at restaurants that I hesitate to make this dish at home. Now, I just might try it - thanks for the post!