Deluxe Philly Cheese Steak

Well, yes, I do usually make my Philly cheese steak sandwiches with thin-sliced rib eye steak. But I came upon some nicely-priced beef tenderloin, and since I had some odd-shaped pieces left after trimming it to make filet mignon, I decided to cook up this crazy good deluxe Philly cheese steak. It’s like the classic, but with a really fancy twist. Super tender, super flavorful.
I love the addition of garlic salt to this deluxe Philly cheese steak. It adds a nice different flavor beyond just salt and black pepper. Don’t go crazy with the garlic salt, but make sure to add enough to taste it.

Deluxe Philly Cheese Steak
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 sandwiches
 
Ingredients
  • 1/2 tablespoon olive oil
  • 1 large onion, sliced thin
  • 1 green bell pepper, seeded, sliced thin
  • 1 red bell pepper, seeded, sliced thin
  • 1/2 teaspoon garlic salt
  • Pinch of freshly ground black pepper
  • 1 pound beef tenderloin, sliced very thin
  • 4 slices (or more) Mozzarella cheese
  • 1 large loaf French bread or 4 separate Italian soft rolls, split
Instructions
  1. Add the oil to a large skillet over medium heat.
  2. Add in the onion, bell peppers, garlic salt and pepper and saute until just tender. Remove to a bowl or plate and set aside.
  3. Add the steak to the skillet and fry until browned.
  4. Add the onion and pepper mixture back in and stir.
  5. Cover meat with the cheese.
  6. Spoon mixture onto bread and serve.

Mini Classic Cheesecakes on the Char-Broil Big Easy

I made mini pumpkin cheesecakes on my Char-Broil Big Easy for Thanksgiving. They were a big hit. That got me jonesin’ for a more traditional cheesecake. So, that’s what I made!

I love making mini cheesecakes on my Big Easy. It can’t get much easier. The Big Easy does cook at a high temperature, so you do have to make sure you don’t overcook the cheesecakes, but it’s still easy. You’ll be rewarded with smooth creamy cheesecake with that light vanilla flavor. Perfect. And all in a single-serve size, so you’re not quite as tempted (maybe) to have more than one.
Mini Classic Cheesecakes on the Char-Broil Big Easy
I am not a baker. Not even close. Yet I found these mini classic cheesecakes to be very easy to make. I did learn a few things along the way. You really need to make sure you don’t overcook them. Do not let them go over 150 F. And, they may crack a bit no matter how hard you try. That’s ok, the cracks add character.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Mini Classic Cheesecakes on the Char-Broil Big Easy
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18 pies
 
You'll need the Char-Broil Big Easy Bunk Bed basket to double the number of cheesecakes that you can cook at once.
Ingredients
Instructions
  1. Place the cream cheese, sugar, and vanilla into a mixer and beat until blended.
  2. With the mixer still running on low speed, add the eggs one-at-a-time until blended.
  3. Divide mixture between the crusts. Depending on how full you fill them you might not need all 18 crusts.
  4. Fire up your Big Easy.
  5. Working in batches, add pies to the basket and bunk bed basket and lower into the Big Easy.
  6. Cook for 10-15 minutes or until internal temperature reaches 145-150 F. Use an instant-read thermometer to test the temperature. Do not overcook. The cheesecakes will continue cooking just a bit after being removed from the Big Easy.
  7. Remove and let cool.