Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.
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Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.

The Philly

Recipes

Ingredients

  • 1 lb. Tink’s Cubed Steak

  • 1 Onion

  • 1 Bell Pepper

  • Provolone Cheese

  • 1 Tbsp brown sugar

  • Couple shots Worcestershire

  • 1 tsp salt

  • 1 Tbsp black pepper

  • 1 Tbsp garlic powder or 2 garlic cloves, minced

  • 1/2 stick of butter

  • 4 hoagie rolls

Directions

Heat ¼ stick of butter over medium heat. Slice the onions and green pepper. Add to pan. Sauté for about 5 minutes, until they have begun to soften. Add the brown sugar and a dash of salt and garlic. Reduce heat to low and cook for 15 minutes or so covered. The onions and peppers should be very soft and caramelized. Remove and set aside.

Cut the beef into thin strips (against the grain). Season with salt, garlic and pepper. Turn the heat on your pan up to high. Add the remaining butter. Once melted, add the steak (in a single layer). Cook on both sides until brown, about 3 minutes total. (I used tongs to flip the meat.) 

Reduce heat to low. Add the Worcestershire sauce and the cooked onions. Stir to combine.

Turn oven on broil at about 450-500 degrees. Layer the meat, onions and peppers on the bread on a baking sheet. If you have extra juice from the pan, spoon it over the top. Top with provolone cheese. Place the baking sheet in the oven for about 3 minutes, just long enough for the cheese to melt. 

Serve and enjoy!