Background: The cheesesteak is well known to be a Philadelphia classic, and I’ve eaten them all over the City and surrounding areas. The key ingredients are a really nice rib eye steak, fresh provolone cheese, fried onions, whatever vegetables you like, and of course hot cherry peppers. I don’t use cheese wiz on my steaks after being influenced by many riverfront shops over the years! 

Ingredients:
1 lb ribeye (approximate) 
2 Amoroso or similar rolls
½ red pepper sliced and chopped
½ yellow onion sliced and chopped
4 oz mushrooms sliced
4-6 slices provolone
1-2 cloves garlic minced
1 shallot chopped
2 handfuls spinach
4 tbsp Marsala wine
2 cherry peppers chopped and deseeded
2 tbsp olive oil

Steps:

  1. Keep the meat very cold until just before slicing, then cut into 1/8” wide slices, then cut into pieces. Add salt and pepper and set aside.
  2. Slice the Italian rolls and brown on a griddle or large pan coated with olive oil. Once browned, turn over and allow outside to heat. Remove and plate, then add the provolone equally to each roll. 
  3. In a hot cast iron or similar pan add one tbsp olive oil then the mushrooms, onions, and red peppers. Cook until the pepper starts changing color and the mushrooms give up some liquid. Move the vegetables to the outside and drop in the meat allowing that to cook until it starts to brown, stirring often, keep the heat medium high. Mix everything together and then place on the rolls using tongs.
  4. In the same pan or another pan drop a tbsp of olive oil and shallot, allow to sweat then add the marsala wine, spinach, and garlic, cover and cook for about two minutes. Remove the cover and continue to cook for a couple minutes until the spinach starts to wilt. Using tongs, cover each sandwich with the spinach mixture, then top with chopped cherry peppers. Cut in half and serve.