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Philly Cheesesteaks with the Works!

Take your chip steak game UP a level with this recipe!


• 1 tbsp olive oil (for cooking vegetables)

• 1 medium onion, thinly sliced

• 1 green pepper, thinly sliced

• 8 oz sliced mushrooms (see note below)

• 2 tbsp dried Italian seasoning

• 1 tbsp soy sauce

• 1 tbsp Balsamic vinegar

• 1 1/2 tsp olive oil

• 1 tsp garlic powder

• 1/4 tsp salt

• 1/4 tsp freshly ground pepper

• 1 lb Farm at the Pines Chip Steak

• Provolone Cheese slices

• Hoagie rolls


  1. In a small bowl, mix Italian seasoning, soy sauce, balsamic vinegar, olive oil, garlic powder, salt and pepper. Set aside. (This mixture will almost resemble a paste with regard to its thickness).

  2. Heat 1 tbsp olive oil in a large skillet and add onions, green peppers, and mushrooms. Add 1/2 of the spice mixture to pan. Stir to mix with vegetables. Cook until tender (or desired doneness). Remove from skillet and set aside, covered with aluminum foil so it stays warm.

  3. In the same skillet, add the chip steak and remaining spice mixture. Mix well.

  4. Cook until the meat is no longer pink. Return the vegetable mixture back to the skillet and stir to combine. Add any additional salt/pepper as needed.

  5. Assemble hoagie: slice 3/4 through, add meat/vegetable mixture, top with provolone cheese slices. Allow cheese to melt or broil in the oven for a few minutes.

  6. Add your favorite condiments/toppings. (In the picture, my uncle had mayonnaise on the bottom and a pepper/onion relish on top. No ketchup on this sandwhich...but no judgment if that's what you want to add!)

  7. Enjoy!

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