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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This Italian riff on the classic Philly cheesesteak is a meal on a bun. Tender tri-tip steak is pan fried with onion, bell peppers, and hot peppers, then topped with blue cheese and aged provolone. Ingredients:
artichoke aioli |
1 (6.5 ounce) jar marinated artichoke hearts, drained |
2 tablespoons mayonnaise |
2 tablespoons grated parmesan cheese |
1 teaspoon lemon zest |
1/2 lemon, juiced |
1/4 teaspoon red pepper flakes |
salt and ground black pepper to taste |
filling |
2 tablespoons olive oil |
1 1/2 pounds beef tri-tip steak, thinly sliced |
1 teaspoon italian seasoning |
1 onion, sliced thin |
1 yellow bell pepper, sliced into strips |
1 orange bell pepper, sliced into strips |
1/4 cup pickled sweet and hot pepper rings |
1/4 cup garlic basil spread (see footnote for recipe link) |
1 cup sliced mushrooms |
1 tablespoon capers |
1 tablespoon marsala wine |
1 anchovy fillet (optional) |
12 slices aged provolone cheese |
1/4 cup crumbled gorgonzola cheese |
assembly |
4 italian-style hoagie buns, split lengthwise |
1/4 cup chopped fresh basil |
Directions:
1. Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon zest, lemon juice, red pepper flakes, salt, and black pepper in a food processor or blender. Blend until smooth. Cover and refrigerate until ready to use.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Stir tri-tip steak slices into the hot oil and cook, stirring constantly until they begin to brown, about 3 minutes. Sprinkle with Italian seasoning, salt, and black pepper. Add onion, yellow pepper, orange pepper, sweet hot peppers, and garlic basil spread; cook and stir until onion begins to soften, about 5 minutes. Stir in mushrooms, capers, Marsala wine, and anchovy fillet and cook until mushrooms are browned and wine has evaporated, about 5 minutes.
3. Place provolone cheese and Gorgonzola cheese on top of the hot beef mixture and gently fold until cheese is melted, about 2 minutes. Remove beef-cheese mixture from heat.
4. Spread each hoagie bun with about 1/4 cup artichoke aioli. Spoon beef-cheese mixture into buns and garnish with basil.
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