Philly Cheesesteaks, Cowboy-Style

Fit for a hungry honcho who will chow down this steak, pepper and melted cheese sub.


For the homemade smoky steak seasoning:

  • 1 1/2 teaspoons McCormick brand smoked black pepper (available in most large supermarkets)
  • 1 teaspoon smoked sea salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried onion
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon coriander


  • 1 teaspoon smoked sweet paprika combined with 2 tablespoons Montreal steak seasoning
  • 1 large red bell pepper
  • 1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling
  • 4 slices bacon, chopped
  • 1 long red chili pepper or Fresno chili pepper or Italian cherry pepper, chopped
  • 4 cloves garlic, thinly sliced
  • 1 red onion, sliced 1/4-inch thick
  • 2 cubanelle peppers, sliced lengthwise 1/4-inch thick
  • 1 flank steak (1 1/4-1 1/2 pounds), brought up to room temperature
  • 4 crusty hoagie rolls, toasted
  • 1/2 pound deli-sliced provolone cheese, slices stacked and cut in half


Pre-heat the griddle side of grill pan or large cast iron skillet over medium-high heat.

Char the red bell pepper, blackening all of the skin, over a flame on the stove top or under the broiler with the oven door cracked to allow steam to escape. Place the pepper in a bowl, cover tightly with plastic wrap and cool to handle. Seed the pepper and slice.

Heat the EVOO, a turn of the pan, in a large skillet over medium-high heat. Add the bacon and crisp it up, then add the fresh chili pepper and garlic. Stir, then add the onion and cubanelle peppers and cook to tender-crisp, 5 minutes, stirring frequently. Add the sliced red bell peppers and reduce heat to low.

Drizzle the meat with EVOO and cook for 5 minutes on each side. Let stand for a couple of minutes, then thinly slice and toss the meat back on the hot griddle and season liberally with smoky grill seasoning. When the meat browns, form a loose pile and cover it with cheese pieces. Cover the griddle pan with foil to melt the cheese. Pile the meat and melted cheese into the toasted sub rolls and top with the peppers and onions.

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