I’m taking a break from the winter soups and pastas.  Most of the time it’s just Joe and I at the kitchen table and we enjoy a good sandwich as much as anything.   I picked up a skirt steak and some veggies to make my version of the Philly Cheese Steak sandwich.  Stir frying the steak and veggies makes such a quick and easy meal.  I have a mini wok that I love to use for just the two of us.  It’s seasoned just like a cast iron skillet and everything tastes so good in it.   Philly cheese steaks are traditionally served with onions, mushrooms and green bell peppers but I personally love the taste of the sweet ornamental peppers.   I can say without a doubt that these peppers add a great new taste to an already famous sandwich.


Slice the skirt steak into thin strips.


And to make it easier to eat, cut the strips into bite size pieces.


You’ll also want to assemble some steak rolls, sliced white american cheese, onion, mushrooms and sweet mini peppers.


You can saute these in a skillet or stir fry in a wok.  Drizzle a bit of olive oil in the pan and heat to almost smoking.  Add the onion slices and add a sprinkle of salt.


Stir the onions around until they become soft and translucent.  I love the wok because everything cooks up so quick and tastes so good.  You could also mix your veggies and cook at the same time but I cook the veggies in batches so that everyone can customize their sandwich.


The onions are nicely caramelized and ready to transfer to a bowl.


Another drizzle of olive oil, then add in the mushrooms.


Stir fry 2 to 3 minutes until they become soft and slightly caramelized.


Next, add the sliced peppers to the pan.


In 2 – 3 minutes they are ready to go.


I added about 1/4 pound of steak per sandwich.  I sprinkled a bit of seasoning salt to the steak and tossed it in the wok until it was cooked through.


Add 2 slices of American cheese slices to each steak roll.  Toast the rolls and melt the cheese. I really like the way the cheese melts and it’s so creamy when you take that first bite.


Once the rolls are ready add the bits of seasoned steak.


followed by your choice of veggies.  Each layer adds to the flavor.


Philly Cheese Steak Sandwich with Sweet Red Peppers

1 lb Skirt Steak, sliced thin into bite size pieces
Seasoning Salt, such as Lawry’s
1/2 Onion, sliced thin
1/2 package Mushrooms, sliced
4 – 5 Mini Sweet Peppers, sliced thin
8 slices American Cheese
4 Steak Rolls

Heat a wok or cast iron skillet.  Add a drizzle of olive oil and stir fry the onions 2 – 3 minutes or until they become soft and translucent.  Transfer to a bowl.  Continue with the mushrooms and mini sweet peppers cooking just until they become soft and slightly caramelized.  Add the steak and sprinkle with seasoning salt.  Make sure the steak is dry, pat dry with a paper towel if necessary.  Stir fry the steak until it is browned on all sides.

Add 2 slices of American cheese to each steak roll.  Toast in toaster oven and melt cheese.  Ladle 1/4 pound of steak into each steak roll.  Layer with onion slices, mushrooms and sweet peppers.

Makes 4 sandwiches.