Tenderloin “Philly” Cheesesteaks
Keep your tenderloin trimmings to make this delicious cheesesteak recipe! It’s great for tailgates, appetizers, or on slider buns.
Servings: 4 hoagies
Equipment
- Sharp knife
- Rolling pin or metal meat tenderizer
- Plastic wrap
Ingredients
- 4 tasty crusty sub buns
- 1 sweet onion (sliced)
- 1 red or green pepper (sliced)
- 2 cloves garlic (minced)
- 2 T mayonnaise
- 1 t horseradish
- 1 t ground mustard
- 1.5 lbs tenderloin trimmings
- Provolone or Colby‐Jack cheese (true Philly Steaks often use a liquid cheese. Oh boy! NEVER on tenderloin in my opinion)
Instructions
- Place meat between 2 long pieces of plastic wrap. Pound the meat until it is thin as you can without pulverizing it. Set aside.
- Mix together mayo, mustard and horseradish in a bowl, spread on insides of each bun, both sides.
- Sauté onions and peppers in a little olive oil until softened.
- Add pounded meat and garlic on high heat until cooked to medium-rare.
- Add meat to buns and top with cheese of choice.
- Warm in the oven to get buns and cheese hot and melted.
- Enjoy!