18 February, 2021
Not Really Philly CheesesteakPosted in : Cooking on by : Sheila Tags: cheese, cheesesteak, easy meal, frying pan, green bell pepper, ground beef, half hour meal, limited ingredients, mushrooms, not really philly cheesesteak, Philly cheesesteak, provolone, simple supper, stovetop, vegan, vegetables, vegetarian
True confession time – I’ve never had a real, actual Philly cheesesteak sandwich….just putting that out there. This is some cheese, beef & vegetables on a bun that taste good together, appear to be along the lines of a Philly cheesesteak, and can be changed up as you wish. Add some grated zucchini (not too much) and sneak in some more vegetables.
- 1 lb ground beef
- 1 green pepper, sliced into thin strips
- 1 medium onion, sliced into strips
- 1 or 2 cloves of garlic, minced
- 1 lb mushrooms (I had white), cut into quarters or use the pre-sliced ones, or slice them yourself – they shrink during cooking so I figured why fuss
- 1 tsp paprika
- 1/2 tsp black pepper – or more or less to taste
- 1/2 tsp beef bouillon, or more or less to taste
- 1 TB olive oil
This isn’t very technical – I threw everything, except the spices, into a really large frying pan that has a lid and let it cook over low medium until the beef was cooked through and the vegetables were softened. I spiced it up as I like it, let it cook a couple minutes with the lid off to get rid of some of the liquid, and called it good.
This probably only took about half an hour. Once I had the meat & vegetables cooking, I mixed some yeast buns, let them rise until the oven was ready for them and let them bake for 15 – 20 minutes. Everything was done about the same time.
To serve, I just added a slice of provolone cheese to the bun (while it was still pretty warm from the oven), loaded up the meat and vegetable mixture, closed it up and waited a minute. The cheese went all melty (technical term) and was darn good eating.
This could become Keto by skipping the bun, using a cloud bun, or putting it into a salad.
It could become vegetarian by skipping the beef and adding some Portobello mushrooms, either chopped up fine or cut into strips to resemble steak. Or you could add veggie ground or some tofu. Change the type of bouillon to mushroom or vegetable or use a vegetable broth (you don’t need very much) or add some more spices and vegetarian wouldn’t be difficult at all. Vegan, do the same but change the cheese or skip it.