Philly Cheesesteak Sandwiches

I have to say, I am shocked that I am cooking. Daniel is gone, yet again, on another training exercise out in the field. He was back for a day and a half (enough time to get in two good meals) only to return to running around in the woods. At least he is only going to be gone for two nights this time, then he will be back for, at least, two weeks, which hopefully will be spent doting on our new bundle of joy. Anyways, I always find it so hard to cook meals when I am alone. I just end up munching all day and never find myself hungry enough to cook a whole meal. This is going to change, however, because I refuse to give up cooking when he leaves for deployment in August, and I am hoping my food blog will keep me on track.

Despite loving to cook even during college, I never cooked many meals because I always found it to be too expensive for the single girl, especially with the myriad of inexpensive dining-out options in College Station. (*Note: I know you can cook really cheap meals, but that is not what I cook. I don’t eat for nourishment, I eat because I love food.) With my busy schedule, I would only cook once every week or two. By the time my next cooking adventure rolled around, I practically had to rebuy everything from the grocery store because it had gone bad since my last cooking night. In addition, I would end up with leftovers, which I hate. I went to the grocery store today and stocked up on meals to last until he gets home. Hopefully this will keep me from munching, since I know food will be going bad in the refrigerator if I don’t cook.

Lately, I have been in this period of craving foods from back home. I’m not sure if it has something to do with being pregnant or homesickness for the restaurants I love. Seriously, nothing compares to the selections of restaurants Texas. In the past couple of weeks I have prepared La Madeleine’s tomato basil soup, pizza rolls similar to Double Dave’s, and sausage and cheese kolaches reminiscent of Kolache Rolf’s. Right now, I am craving cheesesteak sandwiches. Oh, how I wish there was a Texadelphia nearby! They were really simple to make, but would have been better if we had a real butcher around who could cut the meat really thin. There is only within 30 minutes of us to buy food (I know), and they tried, but apparently don’t have the tools to cut thin slices. Although these didn’t compare to Texadelphia, they definitely satisfied the craving… for now.

 

Philly Cheesesteak Sandwiches

Source: Closet Cooking

 

1 teaspoon olive oil

2 onions, sliced

1 green pepper, sliced

1 pound thinly sliced steak

salt and pepper to taste

provolone cheese

2 hoagie rolls

 

Heat oil in a pan. Add the onions and green peppers and saute until tender, about 6-10 minutes. Set the onions and peppers aside. Add the steak to the pan and cook until no longer pink, about 3-4 minutes. Mix the vegetables into the steak. Place the steak, vegetables, and cheese on the hoagie roll. Place the open sandwich, with the cheese on top, under the broiler to melt the cheese.

Makes 2 servings