In honor of the biggest Philly Cheesesteak critic I know, Jason Zorc, I provide for you this quick and easy recipe, ready in about 30 minutes.
Adapted this recipe from a sheet pan plan. To make this you will need the following:
- 1 1/2 pounds ribeye steak, sliced thinly
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow onion
- 8oz sliced mushrooms
- 2T olive oil
- 4oz cream cheese
- 1t Dijon mustard
- 2t Worcestershire sauce
- 8 slices provolone
- 4 sliced rolls
- Optional mayo as a spread
- Salt & Pepper
Set your smoker for 450F. Thinly slice the meat, peppers, onion and mushrooms. Lay them on a sheet pan and drizzle with olive oil. Toss everything together to spread oil evenly and season with salt and pepper.
Place on the grill over indirect heat for 30 minutes. Stir the mixture and spread evenly every 10 minutes.
Just before the sheet pan is done, combine the cream cheese, Worcestershire sauce and mustard in a container. Microwave for 1 minutes, whisk until smooth.
Mix the meat and veggies with the cream cheese mix, scoop onto 4 rolls, topped with 2 slices of Provolone. Broil for a few minutes until cheese is melted and enjoy!