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Food & Drink


I got a few blocks of Tillamook’s Vintage White Extra-Sharp Cheddar. I knew immediately that I would make a cheesesteak using a chuck roast, cooked to perfection. I decided to make it “Philly-style” by adding a lot of caramelized bell peppers and onions. The dish was still lacking something, so I made a homemade garlic aioli to slather on top.

The creamy cheese and garlic aioli were a great combination. The flavors blended so well, and I loved how the cheese was not too overwhelming.

This sandwich is sure to be a staple in our home!


1/4 cup mayonnaise

Two cloves garlic pressed

Butter 2 tablespoons

One pound of thinly sliced 1 pound chuck steak

Taste Kosher Salt and freshly ground Black Pepper

One onion, thinly sliced

Red bell peppers, 1 sliced

Green bell pepper

Toasted four hoagies roll for serving

1 cup white cheddar cheese shredded


Preheat oven to broil.

Combine mayonnaise with garlic in a small dish. Set aside.

Melt butter over medium heat in a cast iron pan. Add the steak to the skillet and cook for 5-6 minutes until it is medium rare. Season with salt and pepper. Transfer the steak to a serving plate.

Add bell peppers and onion to the skillet and cook for 5-6 minutes until golden and tender.

Spread generously the garlic aioli in each roll. Add cheese, steak, bell peppers, and onions. Place in the oven and bake for about 2 minutes, until the cheese is melted.

Serve immediately

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Joseph M. Kay

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