Posted by Corey Loftus on
Teriyaki Philly Cheesesteak
- Cook Time: 20 Minutes
- Serves: 2
Directions
1. Heat up 1/2 of the oil over medium-high heat in a cast iron pan or heavy bottomed skillet. When hot, add the onions and peppers and cook, stirring occasionally, until soft, about 5-8 minutes. Remove from the pan and set aside.
2. Add the remaining oil to the skillet and turn the heat up to high. Add the sliced beef and season with salt and freshly ground pepper. Flip and move the thin slices in the pan until lightly browned but not seared.
3. Turn the heat to medium and divide the meat evenly into two rectangles, each about the size of a bun. Squeeze 1 tbsp Bachan’s on to each rectangle then top with the pepper-onion mix.
4. Layer the cheese on the meat and let cook, undisturbed for 3-4 minutes, adjusting the heat if needed, until the cheese is melted. Toast or warm the buns while the cheese is melting.
5. Transfer the meat, pepper-onion, cheese mix on to the buns, finish with an extra squeeze of Bachan’s Japanese Barbecue Sauce if desired, and enjoy immediately.
ingredients
• 1 tbsp neutral oil
• 1/2 onion, sliced
• 1 green bell pepper, cored and sliced
• 1 lb thinly sliced beef (chuck or rib eye preferred)
• 2 tbsp Bachan’s Japanese Barbecue Sauce
• 4 slices cheese, such as provolone or American mozzarella
• 2 soft sausage buns, warmed or toasted
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Serves: 2
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