I have some relatives near Philly, so have been able to get some pretty decent Philly Cheesesteaks with provolone instead of cheese whiz (personal preference, sue me!). This is my recreation of them, I’m pretty proud of how they have come out! ALSO, check the bottom of this post for some general house-keeping!

Ingredients

• 2 Vidalia Onions, sliced
• 1 Green Bell Pepper, sliced
• 2 lbs shredded sirloin beef
• 8 hoagie rolls
• 16 thin slices provolone cheese
• 1 tsp garlic salt
• 1 tsp black pepper
• 1 tsp onion powder
• Hot Pepper spread, to taste
• Duke’s Mayo
• Beef Tallow
• Shredded lettuce and tomato slices

Instructions

1. Melt beef tallow in pan over medium heat, sauté veggies until tender, remove from pan. Season beef with all seasonings, sauté in pan until cooked. Remove meat from pan and mix with veggies.
2. Divide meat and veggie mixture into 8 equal portions. Add portions to pan in batches of 2-3, topping each with 2 slices of provolone. Lower heat to medium, cover with lid to melt cheese (takes about 1-2 minutes).
3. While cheese is melting, toast rolls, give light smear of mayo before assembling sandwich with hot pepper spread, shredded lettuce, and tomato slices.

Yield: 8 servings

Miscellaneous:

• Buffalo Wing Fest was this weekend! I went up for the Creative Wing Sauce Cook-Off again, and placed 2nd, with my Cajun BBQ sauce. A post for that recipe will go up later this year, I just don’t have it drafted right now. In the MEANTIME, may I direct you to the wings category of the website for my entry from 2 years ago, Green Baby Buffalo? My entry from last year (Virginia BBQ will go up soon as well).
• If anyone is at all interested in Flavor Hole or Perler Pit shirts or stickers, head over to the Redbubble shop, today is the last day for the back to school sale!