Philly Cheesesteak

I'm moving into my apartment on Sept. 22nd, so for the time being, I'm still at home. And while I'm here, it's probably a good idea to build up a good repertoire of dishes, because 1. I am a poor student who doesn't want to pay for ingredients, and 2. My house has nice equipment, though I'm sure my apartment will be cool too.

I also wanted an excuse to use my cast iron griddle (and an excuse to use my knife), so here's an attempt at a philly cheesesteak. Warning: crappy camera phone pictures ahead.

Sirloin, partially frozen because it's easier to cut into thin strips when it's like that.


Almost done on the cast iron griddle. That's provolone on top. I would use cheez whiz if I wanted to make a more authentic cheesesteak, but uh....it's cheez whiz.


Unfortunately, I don't have a final picture. You can imagine what it looks like.

How'd it taste? Not bad. It feels like something's missing though...maybe just salt and pepper wasn't enough.