"Philly-ppine" ANGUS CHEESESTEAK SAMMIES

Sometimes, all you need is a good ol’ meaty and cheesy American sub, and what’s more American than Philly Cheesesteak? Here is our version of the classic American sandwich-turned Pinoy and made more flavourful by using Prime Angus Beef Tapa.⁠

First, preheat a skillet over medium high heat. Add butter then saute some sliced onions (preferably white), sliced mushrooms (preferably fresh button, white, brown or mini portobellos), and sliced bell peppers. Season lightly with salt and pepper. Cook until tender and slightly caramelized, then set aside.⁠

In the same pan, sear Prime Angus Beef Tapa for a few seconds on each side. Mix in the onions, mushrooms and bell peppers and keep warm on a plate.⁠

In the same pan (again) melt a little more butter and preheat. Slice your hoagies (or hotdog buns) into half lengthwise without separating the 2 halves. Lay them sliced side down unto the pan and toast for a few seconds or until slightly crispy. Flip and toast the other side. Divide your meat mixture into the buns then add provolone or quickmelt cheese. Wait till the cheese has melted, cover the pan if necessary, then plate and serve.⁠