Buttery toasted bread, thinly sliced beef, mushrooms, provolone cheese…… I only had Philly Cheesesteak a few times, but I remember how good it tasted. Today’s recipe came about because my son remembered the sandwich we had in Las Vegas several months ago. With travel not recommended right now, I had to try making it at home. And although this won’t yield little charred edges since it’s made in the electric lunchbox, I think it tastes really good.
I normally would use thinly sliced beef but COVID is currently keeping me from driving an hour to the grocery store that sells it. So I tried with ground beef, that I’m sure everyone has access to. Maybe that is a good thing because it’s more readily available. I encourage you to use the recipe as a guide, adding more of what you like, less of what you don’t, substituting when needed.
Serve over buttered and toasted hoagie rolls or rice, I hope it will put a smile on your face!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*
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1/2 cup ground or thinly sliced beef Italian seasoning, salt and pepper to taste
1/2 Russet potato, chopped
1/4 green pepper, chopped
2 tablespoons chopped white onion
1/4 cup sliced mushrooms
1 thick slice provolone cheese
Mix the ground beef with about 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the ground beef loosely in the big bottom bowl of your electric lunchbox. DO NOT PACK the meat in the bowl, see photo below.
Place the potatoes, green pepper, onions, and mushrooms on the beef and top with a slice of provolone cheese. I have the thinly sliced ones so I put two slices, you can use as much as you want!
Place the bowl in the electric lunchbox base and cover with foil. Add 3 Itaki cups water to the base, cover and let steam until done, about 55 minutes.
Carefully open the lunchbox and check potatoes and beef for doneness. serve over toasted hoagie rolls, or rice if desired! Enjoy!