8 Cheesesteak

The guy and I love to watch Anthony Bourdain's show on CNN, Parts Unknown...traveling the world from our living room, talking about whether we'd like to visit his latest location or not, and drooling or cringing over dish after dish of food.  We both read the same article in the airplane magazine, talking about his show, and were surprised to learn Mr. Bourdain was excited about this opportunity because CNN had the ability to allow him to access parts of the world that the Travel Channel, etc. couldn't.

Most recently he went to Morocco.  We listened to the descriptions of artists and writers who had come and gone over the years.  All of them sitting in cafes, taking the world in, finding inspiration and some illegal drugs.  My guy and I decided it was a little too "free" for us...we wanted a little more structure to our society.  But then they went outside the city to the mountains and rural villages...and we both went YES!  The food looked fantastic - the fresh herbs, spices, fresh meat, spinach grown in the hills around the villages...it all left me inspired.

For the first time in my life I thought to myself "where can I find authentic Moroccan recipes?".  I LOVE that.  The world should open up and invite you in like that.  I decided you know what, I want to cook more authentic recipes from the world.

I had already planned to have these Cheesesteaks, so hey why not kick this off with America.  Cheesesteaks were first sold in Philadelphia in the 1930's from Patrick (Pat's) Olivieri, a hotdog vendor, that decided to sell beef one day.  Not being remotely from Philly I'm not even going to touch the whole Cheese Whiz or Provolone...Geno's or Pat's.  Nope I just make it how I like it.  I tried out American cheese the first night, but decided Provolone is the way to go.

Cheesesteak

1 lb shaved steak, thawed
2 Tablespoons vegetable oil
Salt and Pepper
1/2 medium onion sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 Tablespoon olive oil
Provolone, American, or Cheese Whiz
Mayo
Hoagie Rolls

1.  In a skillet, add the olive oil and set heat to high.  Add the peppers and onion, reduce heat to medium and saute until tender.  Sprinkle with salt and pepper.

2.  In another skillet add the vegetable oil and bring to a high heat.  Add the shaved steak, be sure to separate out all the pieces, don't clump it together.  Sprinkle with salt and pepper, and cook 5-6 minutes or until cooked through.  (Don't walk away, it will cook very quickly!)

3.  Add provolone cheese to one side of the hoagie roll and toast lightly, until golden and the cheese is melted.  We used a toaster oven for this.

4.  Spread a little mayo on the non-cheesy side of the roll and assemble with meat and pepper/onion mixture.

Enjoy!