Recipes & Food Styling

Cheese Whiz Cheesesteaks for an Eagles Superbowl win!

I teased my neighbor: “I told you to put money on the Eagles!”

Having lived in downtown Philly for two incredible years, there was no question who I was rooting for on Superbowl Sunday!

To demonstrate my faith in Philly for the win, I made Cheese Whiz Cheesesteaks for a special Valentine’s tea I hosted right before the game.

I checked with the local butcher to find out what type of steak and how thin it should be. It was supposed to be extra-snowy on Saturday, so I moved my order up to Friday, and picked up my order earlier than originally planned. Thank you Townline Market!

The bread HAD to be the fabulous brat buns from Festival Foods in Rothschild. Love that store!

Dessert was a sponge cake that will be featured in my newest book, which will be out late this year or early next year; stay tuned!

Cheese Whiz Cheesesteaks

Yield: 4 Cheesesteaks

1 tablespoon extra-virgin olive oil

1 large green bell pepper, trimmed and thinly sliced

1 large white onion, trimmed and thinly sliced   

2 pounds shaved ribeye

1/4 teaspoon sea salt 

1/4 teaspoon freshly ground multi-color peppercorns   

1 cup cheese whiz

4 brat buns

In a large sauce pan over medium high heat, heat the olive oil. Add the slices of pepper and onions, and sauté until the onion slices become translucent, 2-3 minutes. Remove from heat, and set aside.

In the same saucepan, cook the meat until it is just slightly pink in the center, 5-8 minutes.

Use a serated knife to slice the bread, horizontally.

Place the meat on the bread, and top with the peppers and onions.

Heat the cheeze whiz in the microwave for 3 minutes, stirring halfway through. Drizzle the cheese whiz on top of the meat and peppers and onions on each of the cheesesteaks.