Scott's Recipe

Philly Cheese Steaks

Category: Beef

1 boneless rib-eye steak, about 3/4" thick
4 tsp Dale's Seasoning, divided
2 Tbsp Vegetable oil
1 Green bell pepper, core and seeds removed, thinly sliced
6 Slices (about 3 oz) of Swiss cheese torn into 1" pieces
1 Small yellow onion, peeled and thinly sliced
1 cup Heavy cream
4 -6" hoagie or po' boy rolls, split on the long side, toasted
¼ cup Mayo
¼ cup Freshly grated parmesan cheese


1. Place the steak in the freezer for 30 minutes to firm up.
2. Cut off any large, visible pieces of fat, then slice cross-wise (against the grain), as thinly as possible.
3. Heat a large skillet over medium heat.
4. Add 1 Tbsp vegetable oil, then the peppers, onions and 1 tsp Dale’s seasoning.
5. Cook until softened and just beginning to caramelize, about 6 minutes.
6. Push the vegetables to the side of the skillet, add the remaining vegetable oil to the pan; add the steak and 1 Tbsp Dale’s Seasoning.
7. Cook about 5 minutes, stirring occasionally, just until the outsides are brown and some of the meat is still slightly pink.
8. Stir the vegetables and remove from heat.
9. Meanwhile, place a small saucepan over medium heat.
10. Reduce the cream by ½, 9-10 minutes.
11. Reduce heat to low, add the cheeses and whisk well to combine.
12. Remove from heat, cover and hold warm.
13. In a small bowl, whisk the mayonnaise with the remaining ½ tsp Dale’s seasoning.
14. Divide the mayonnaise and the meat mixture evenly between the rolls.
15. Top with cheese sauce and optional banana peppers; serve immediately.