Spicy Philly Cheesesteak Recipe

The Philly cheesesteak was born in the 1930s when Pat Olivieri, a hot dog vendor in Philadelphia, decided to grill some beef and put it in a hoagie roll. A passing cab driver took notice, asked for one, and soon, word spread about this simple yet delicious sandwich. Over time, the cheesesteak evolved with the addition of cheese, onions, and peppers, becoming a staple of American comfort food.

This version adds a smoky twist with Smoke Show flavors to elevate the classic cheesesteak.

Ingredients:

For the Steak:

• 1 lb ribeye steak, thinly sliced (freeze for 30 minutes for easier slicing)
• 1 tbsp Smoke Show Montreal Steak Spice
• 1 tbsp olive oil
• 1 tbsp butter

For the Peppers & Onions:

• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 tbsp olive oil
• Salt & pepper to taste

Cheese & Bread:

• 4 slices provolone cheese (or Cheese Whiz for a classic version)
• 2 hoagie rolls (or any soft sub roll)
• 1 tbsp butter for toasting

Optional Smoke Show Additions:

• A drizzle of Smoke Show Jalapeño Hot Sauce for heat
• A spread of Smoke Show Aioli on the buns for extra smoky flavor

Instructions:

1. Prep the Steak

   • Thinly slice the ribeye and season with Montreal Steak Spice.
   • Heat olive oil and butter in a skillet over medium-high heat.
   • Add steak and cook for 2-3 minutes, stirring until just browned.

2. Cook the Peppers & Onions

   • In a separate pan, heat olive oil over medium heat.
   • Add sliced peppers and onions, season with salt and pepper.
   • Sauté until softened and slightly caramelized, about 5 minutes.

3. Melt the Cheese

   • Lower heat to medium, add cooked steak back to the pan with veggies.
   • Place provolone slices over the steak and let them melt for about a minute.

4. Toast the Rolls

   • Spread butter on the hoagie rolls and toast in a pan until golden.
   • (Optional) Spread a layer of Smoke Show Aioli on the bread.

5. Assemble & Serve

   • Scoop the cheesy steak mixture onto the toasted rolls.
   • Drizzle with Smoke Show Jalapeño Hot Sauce for a smoky kick.

This recipe keeps all the classic Philly cheesesteak elements while adding an extra layer of smoky, spicy goodness. Let me know if you want any variations!