Philly Cheese Steaks


June 6, 2017

  • Prep: 15 mins
  • Cook: 15 mins


16 oz. Boneless rib-eye steak, about 3/4" thick

3 1/2 tsp Dale's Seasoning, divided

2 tbsp Vegetable oil

1 Green bell pepper, core and seeds removed, thinly sliced

1 Small yellow onion, peeled and thinly sliced

1 cup Heavy cream

6 Slices (about 3 oz) of Swiss cheese torn into 1" pieces

1/4 cup Freshly grated parmesan cheese

4 6" hoagie or po' boy rolls, split on the long side, toasted

1/4 cup Mayo


1Place the steak in the freezer for 30 minutes to firm up.

2Cut off any large, visible pieces of fat, then slice cross-wise (against the grain), as thinly as possible.

3Heat a large skillet over medium heat.

4Add 1 tablespoon vegetable oil, then the peppers, onions and 1 teaspoon Dale’s seasoning.

5Cook until softened and just beginning to caramelize, about 6 minutes.

6Push the vegetables to the side of the skillet, then add the remaining vegetable oil to the pan, then add the steak and 1 tablespoon Dale’s Seasoning.

7Cook about 5 minutes, stirring occasionally, just until the outsides are brown and some of the meat is still slightly pink.

8Stir the vegetables and remove from heat.

9Meanwhile, place a small saucepan over medium heat.

10Reduce the cream by ½, 9-10 minutes.

11Reduce heat to low, add the cheeses and whisk well to combine.

12Remove from heat, cover and hold warm.

13In a small bowl, whisk the mayonnaise with the remaining ½ teaspoon Dale’s seasoning.

14Divide the mayonnaise and the meat mixture evenly between the rolls.

15Top with cheese sauce and optional banana peppers.

16Serve immediately.