Entree: United States – Philadelphia, Pennsylvania – Philly cheesesteak (Cheez Whiz, wit)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1.5 lb (680 g) beef ribeye steak, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 2 medium yellow onions, sliced, approx. 8 oz (225 g)
- 10 oz (284 g) Cheez Whiz
- 4 hoagie rolls
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (150 g) sliced mushrooms (optional)
- 1 medium green bell pepper, sliced, approx. 6 oz (170 g) (optional)

Instructions

1. Heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat; add sliced onions (and mushrooms or peppers if using) and cook, stirring, until softened and browned, about 8–10 minutes; remove vegetables to a bowl, add remaining 1 tbsp (15 ml) oil, increase heat to high, season the thinly sliced ribeye with salt and pepper, then sear in batches until just cooked through, 1–2 minutes per side, breaking into strips as it cooks.
2. Return vegetables to the pan with steak, lower heat to medium, warm the Cheez Whiz in a small saucepan or microwave until pourable, pour or spoon Cheez Whiz over the steak mixture and gently toss to coat; split hoagie rolls, fill with the cheesy steak mixture, and serve immediately.