Philly Cheesesteak

Philly Cheesesteak

30 min


  • Heat a large heavy bottom and oven safe skillet and add half the butter and half the olive oil. Sautee the sliced onion and green bell pepper on medium heat, season with salt and black pepper. Stirring often, cook until translucent, about 8 minutes then move to a bowl.
  • Add the remaining butter, olive oil and the sliced meat. Season with celery salt and black pepper. Cook on medium heat turning to cook evenly until no longer pink, about 10 minutes. Move the cooked meat to the bowl with the onion and bell pepper. Drain off the meat drippings in the skillet and save for later.
  • Return the onion and bell pepper to the skillet with the meat then top with Arla® Havarti Cheese slices.
  • Place the skillet under the broiler until the cheese has fully melted, about 5 minutes.
  • Fill the toasted hoagie rolls with the meat and cheese mixture and serve with the leftover meat drippings, mustard and chips.


2 tbsp
Olive oil
2 tbsp
Lank or Ribeye steaks, thinly sliced
1 pound
½ tsp
Black pepper
½ tsp
Celery salt
1 tsp
Large sweet onion, thinly sliced
Green bell pepper, thinly sliced
Havarti cheese
5 slices
Hot dog rolls, toasted
Serve with mustard & chips