Whiz Steak (Philly Cheesesteak with Cheez Whiz)
1 Yellow Onion
1 Red Bell Pepper
1 Jar of Cheez Whiz
Shredded Colby Cheese or Sliced Provolone Cheese
3-4 oz Rib Eye, Sirloin or Skirt Steak
Salt, Pepper and Olive oil
Pell and Cut onion in half from root to stem, lay flat and cut long thin slices
Remove top and bottom of Bell Pepper, clean out seeds, cut long thin slices
Slice Mushrooms or buy pre-sliced fresh mushrooms
Steak should be cut as thin as possible. You can make this much easier by placing the steak in your freezer for 30-40 minutes before cutting it. When it is firm but not frozen, you will be able to make very thin slices with ease.
Cooking Directions for one serving:
Pour Cheez Whiz in a small pot and place over low heat on the stove. Add shredded cheese as it heats up and stir as it melts in. (You are looking for about 2 ounces of cheese per serving, 1 part whiz, 1 Part Colby or Cheddar)
Any stove pan or skillet can be used for the cheesesteaks, but the more flat area you have the better. Heat pan to about 350 degrees, or just above medium heat.
Slice your rolls open longways and put them to the side.
When pan is heated, pour a small amount of olive oil(optional) and add onions, peppers and mushrooms (1-2 oz. of each, or the amount you can grab with your fingertips). Let the veggies cook for a few minutes, turning them over to grill through.
Next, grab 3-4 oz. of thinly sliced steak and put in on the pan next to the veggies. Season the steak with a few shakes of salt and pepper. The steak will cook quickly (just a few minutes) so keep an eye on it. When it's close to your desired finish (rare,medium or well done) mix it with the veggies and let them cook together until the steak is done. When the steak is done, use a spatula or tongs to remove it and fill up each of the rolls and then pour or spoon cheez whiz on the top and serve.(Another option is to spread the Cheez Whiz on the roll before you put your steak and veggies in, this is my preference)