A Quick Midweek Menu Swap
Sometimes, the best-laid menu plans need a little flexibility. This week, I had to make a quick change to our dinner lineup. We had a “leftovers night” penciled in, but I wasn’t feeling it, so I swapped it out for something a little heartier: Philly cheesesteaks and twice baked potatoes.
Now, if you know me well, you’re probably thinking, “Steak? Elizabeth doesn’t eat steak!” And you’d be absolutely correct. I’m not a full-blooded American steak lover — in fact, about the only beef I willingly eat is ground beef. But for some crazy reason, Philly cheesesteaks sounded so good this week, and sometimes you just have to go with the craving.
I did take a shortcut, though. While I made the cheesesteaks from scratch, I didn’t make the twice baked potatoes myself. My grocery store’s meat counter has ready-made ones, and honestly, who has time to make those from scratch on a weeknight? Not me — especially after a long day at work! All I had to do was pop them in the oven, and dinner felt like a special treat without all the extra effort.
By the time my husband came home, the house smelled amazing. There’s something about the aroma of sautéed onions, peppers, and beef mingling with freshly baked potatoes that just screams comfort food. It’s no wonder our dogs were underfoot the entire time I was cooking, clearly hoping for a dropped morsel… or maybe an entire steak if they had their way.
Sometimes, it’s the simple, slightly imperfect dinners that hit the spot — shortcuts and all.
Easy Philly Cheesesteak Recipe
If you want to recreate this dinner at home, here’s my quick and simple Philly cheesesteak recipe:
Ingredients
- 1 pound thinly sliced beef (ribeye is classic, but sirloin or even deli roast beef works in a pinch)
- 1 tablespoon olive oil
- 1 green bell pepper, sliced into thin strips
- 1 medium onion, sliced
- 1 teaspoon garlic, minced
- 4 hoagie rolls
- 8 slices provolone cheese (or cheese of your choice)
- Salt and pepper to taste
- Optional: mushrooms, banana peppers, or a splash of Worcestershire sauce for extra flavor
Instructions
- Prep the veggies
- Slice the peppers and onions thinly.
- Cook the vegetables
- Heat olive oil in a large skillet over medium heat.
- Add onions and peppers, cooking until softened and slightly caramelized (about 8-10 minutes).
- Stir in garlic and cook for 30 seconds more. Remove veggies from the skillet and set aside.
- Cook the beef
- In the same skillet, add the sliced beef.
- Cook for 3-5 minutes, stirring frequently, until browned. Season with salt and pepper to taste.
- Combine everything
- Return the veggies to the skillet with the beef. Stir together until well combined and heated through.
- Assemble the sandwiches
- Split the hoagie rolls and lay cheese slices inside each roll.
- Spoon the beef and veggie mixture over the cheese while it’s hot, so it melts perfectly.
- Serve and enjoy!
- Pair with a simple salad, chips, or—if you want to go all out—twice baked potatoes like I did!