Philly Cheese Steak

A huge thanks to Jen Ozick, check out more from her in our About Us section

Servings: 6

I broil each individually; it doesn’t take long at all. Some people want it served on a crusty sub roll, some like the meat and vegetables only. However it is eaten, its a little touch of Heaven on earth!


1 pound of deli sliced roast beef (pink to red in color), cut like long matchsticks

1 Vidalia onion, thinly sliced

2 Tbsp. olive oil

1 tsp. garlic powder

2 Tbsp. dry red wine (you can use water if you don’t have wine available)

6 slices Provolone Cheese, deli sliced

1 beef bouillon cube

*1 green pepper, thinly sliced (optional)

*Mushrooms, sliced (optional)

Hot peppers, sliced (optional, but do not cook)


In a non-stick skillet over medium-high heat cook beef until the meat is brown in color, or heated throughout. Remove meat and put on a paper towel lined dinner plate. In the same skillet, over medium-high heat, add the onion and olive oil. Cook the onion until it begins to brown. Add the other *optional ingredients. When the vegetables are cooked, add the beef back into the skillet with the wine, garlic powder, and bouillon cube. Stir together, and break up bouillon. Let simmer and continue to stir until all ingredients are combined. Cover with skillet lid for about 5 minutes.

Heat oven broiler to high heat.

Place meat on (bun-if using) oven safe pan or dish. Top with a slice of provolone cheese. Broil until cheese is melted.

Bon Appetite!!

Nutrition Facts: (all vegetables included..Bun not included) Calories: 237; Fat: 14g; Protein: 21g; Carbohydrates: 5.3g

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