Cheesy, gooey, goodness!

Cheese, steak, peppers, onions, hoagie bun. Oh, and more cheese. Do I need to say more? Sometimes the best things in life are the simplest things. If your family is anything like mine, they love a good Philly Cheesesteak. Even the pickiest of our eaters will eat the peppers and onions, why? Because they're covered in cheese. Cheese truly makes anything better, and in my opinion you can never had too much! I've researched lots of different recipes and there is a huge debate about what type of cheese to use. I think I've found the perfect balance with the provolone and mozzarella cheeses. What I love about this recipe, too, is that it is super simple and if you substitute the traditional ribeye steak for a flat iron steak, it's relatively inexpensive. Make this for your next meal and you're in for a cheesy good time!

What's cooking in my kitchen this week:
Philly Cheesesteak

What's you'll need:
3 lbs flat iron steak
2 green bell peppers
1 red bell pepper
1 sweet onion
1 package (8 slices) provolone cheese
1 package (2 cups) shredded mozzarella cheese
2 packages hoagie buns
salt
ground black pepper
3 Tbsp olive oil
1 stick butter

How to make it:
You will need to start by prepping the onion, bell peppers, and steak. For the bell peppers, remove the top and seed guts, cut in half, and slice length-wise into strips. Place into bowl and set aside.

For the onion, take the top off and peel first layer off. Cut onion in half, from the root, then slice. Add to bowl of peppers and set aside.

Slice steak as thin as possible, make sure you knife is very sharp to do this, against the grain. Place in dish and season generously with salt and pepper. The key to making this dish super yummy is season, season, season!

Now you are ready to start cooking. You will need 2 large pans, one to mostly cook the onions, peppers, and steak in, and the other to finish cooking the steak/pepper mix in. You will also need another small pan or electric skillet to warm the hoagie buns. Another tip to having great flavor is to cook the onions and peppers low and slow. Heat the olive oil in a large pan over medium heat and add the onions and peppers. Season with salt and ground black pepper.

Cook onions and peppers until very soft, about 20-25 minutes, stirring occasionally. Add steak to pan and season again with salt and pepper.

Cook another 10-15 minutes, until meat is mostly cooked through. Turn off heat and leave in pan.

Heat up electric skillet, or small pan, and melt butter in small bowl. Heat up second large pan over medium-high heat and spray with non-stick spray. Put melted butter on inside of hoagie bun with basting brush and put buns on electric skillet, butter side down - this makes the bun warm, slightly toasted, and extra yummy. Take serving size of steak/pepper mix and put in second pan, topping with shredded mozzarella and provolone cheeses - take and split 1 slice of provolone in half so the entire serving is covered in cheese.

Once cheese has melted, put on hoagie bun. Serve with chips. Enjoy!

Did you know?
On this day in 1897, Dr. John Kellogg served corn flakes for the first time to his patients at his hospital in Battle Creek, Michigan. They wouldn't be sold commercially until 1906.