Who says Creation & Evolution must be enemies?

Naw, I'm not about to break bad on the Texas school board or anything. There's a time and a place, and this is neither.

This weekend I fixed up some Philly cheesesteaks, which I have long heralded as the #1 most fit-to-eat dish invented by Yankees. I love them because they're simple and delicious, and use vegetables my husband likes. Yes, I married Mikey from the Life commercials. Those Pop Rocks rumors are greatly exaggerated.

Philly Cheesesteaks 

What to use...

• Half a large onion
• Half a large bell pepper
• 5-8 garlic cloves (depends on their size)
• 1/2 lb. thin-sliced steak (for extra meaty, yummm)
• 2 tbsp. olive oil
• Salt & pepper
• 5-6 slices provolone cheese
• 2 hoagie rolls

Coarsely chop the onion, pepper, and garlic. Put a cast iron skillet over a medium burner to preheat.

Can I just start calling this the Trinity?

Lay out the steaks on a cutting board. My germophobia demands I have separate cutting boards for veggies and meat. I know. Cue the guys with butterfly nets. 

Anyway, for this meal I bought thin-sliced top round, but my rule is to buy what's on sale. That's the beauty thing about thin slices; you can buy less expensive cuts and they're not going to be tough. If you have a meat slicer or a good relationship with the butcher, you can buy the cheapest beef available and slice/have it sliced to your liking.

This lot? Under $2!

At this point the cast iron should be plenty hot, so add the oil. I'm a big olive oil proponent, but just about any fat will do here. Now, to make the next step ridiculously easy, roll up the steaks. There's a fancy French word for this knife technique, but my Google muscle is lazy today.

Tube steak. 
*giggle* 

I'm ashamed...

Focus, Misty! By now you can throw the Trinity into the skillet with some salt and pepper. Stir it around a bit to distribute the oil.

Won't take long for the onion to caramelize.

Next, slice through the roll at 1/4- to 1/2-inch intervals. The result will be nice thin strips.

Perfect for cheesesteak.

Unroll the strips and place them over the veggies.

Add a little more salt & pepper, if desired.

Turn the oven to 350° in anticipation of warming the hoagie rolls. Flip the mixture in sections, so the meat is mostly on the bottom. Now, grab a serrated knife, and, wait... uh-oh... is that mold?

@!#?@!

Go ahead and take a moment to berate yourself for not checking the @!#?@! bread ahead of time. But don't panic. You've got tortillas in the fridge right? Sure you do!

Philly Cheesesteaks Beef Fajitas

What to use...

• Half a large onion
• Half a large bell pepper
• 5-8 garlic cloves (depends on their size)
• 1/2 lb. thin-sliced steak (for extra meaty, yummm)
• 2 tbsp. olive oil
• Salt & pepper
• 5-6 slices provolone cheese Fajita seasonings
• 2 hoagie rolls Tortillas
• 1 plum tomato
• Fajita toppings (optional)

Who says do-overs aren't for grownups?

Add generous amounts of Red Hot, green Tabasco, cumin, and cilantro to the skillet. Slice up a plum tomato and add that too. Stir frequently until the beef is good and brown, and the liquid has reduced.

You know what? That looks fit to eat too!

Wrap the tortillas in damp paper towels and microwave, about 30 seconds for two burrito-sized tortillas. Assemble and serve.

I like a little sharp cheddar & some sour cream.

And unless your husband heard you swearing and came in to see if you'd burned yourself, no one will ever be the wiser. See? Creation and Evolution, strolling happily hand in hand!