Here in Lewiston, there is a restaurant that has a huge flat top that they use for mobile events like the county fair, the local art festival, the rodeo etc. In my opinion, that grill produces the best Philly Cheesesteaks ever. I don’t even look at the other trucks when I see that one, I just know that is what I want. I do not have access to that wonderfully seasoned grill, but I often attempt to bring those flavors together at home.

This recipe is in the meal plan on week 11. My favorite part of this recipe is the versatility. Virtually any type of beef can be used so you can grab what’s on sale or use up what you have in the freezer.

Meat options

My local Winco store has a chopped up steak that they package as “carne taco meat”. It’s my favorite. However, sometimes I’ll use up ground beef I have in the freezer or the deli will have a sale on sliced roast beef and I’ll just slice it up into long pieces. *If you choose to use the deli roast beef you won’t need to douse it with the Worcestershire sauce before, but add it to the skillet for flavor.

Why Worcestershire sauce? Worcestershire sauce contains a mixture of acidic ingredients that help break down the beef, creating a very tender final product. In my kitchen it marinates on any beef I’m using prior to cooking and often even as flavoring in the skillet during cooking

from scratch options

As always we’ve got options to make this as from scratch (unprocessed) as you would like. Do you have to do it all from scratch? NO! But you have that choice.

Slider Buns Recipe
Worcestershire Sauce Recipe

During the garden season I like to use peppers and onions from my own veggie garden. For items that I’m not going to make from scratch I like to look for local products in at my grocery store. Here in the Pacific Northwest, Tillamook dairy is by far the best. It’s a little more spendy some of the other national brands like Kraft, Daisy or DairyGold, but it is so worth the extra. If my area had a working dairy, you better believe I would source our food local. If you have one near you, you are sitting on a gem my friend.

Bread Flour

Why bread flour? When you are making buns that need to hold up structurally to significant filling, while also absorbing extra moister from the filling without becoming soggy, you’ll want to use bread flour. This type of flour contains more protein, and in turn, more gluten. This sturdy bread is going to have the strength to rise upward instead of spreading out. For a nice rounded bun top, this is the magic.