Western Philly Recipe

Prepare proteins and produce

Slice the steak thinly against the grain into bite-sized strips if not pre-sliced; thinly slice the green pepper and onion. If bacon is not cooked, cook until crisp, drain and chop. If using frozen onion rings, follow package instructions to heat so they are ready when sandwich is assembled.

Preheat a large skillet or griddle over medium-high heat. Have butter, oil, BBQ sauce and cheese ready.

Saute peppers and onions

Add 1 teaspoon vegetable oil and 1 tablespoon butter to the hot skillet. Add the sliced green peppers and onions, season with 1/4 teaspoon black pepper and 1/4 teaspoon salt. Cook, stirring occasionally, until softened and starting to caramelize, about 6–8 minutes. Push the vegetables to one side of the pan.

Cook steak

Increase heat to high. Add the remaining 1/4 teaspoon salt and the sliced steak to the cleared side of the skillet in an even layer. Sear without moving for 30–45 seconds, then toss and spread again so meat cooks quickly and stays tender. Cook 2–3 minutes total until just cooked through; combine with the peppers and onions.

Add BBQ and bacon

Reduce heat to medium. Stir in 2 tablespoons BBQ sauce and the chopped cooked bacon into the meat and vegetable mixture, coating evenly. Taste and adjust seasoning if needed.

Toast roll

Butter the inside cut faces of the roll with the remaining butter (if any) and toast them face-down in a clean skillet over medium heat until lightly golden, about 1–2 minutes.

Melt cheese and combine

Split the cooked meat-and-pepper mixture to sit atop the bottom half of the toasted roll. Layer the two slices of American cheese over the hot filling; cover the skillet briefly with a lid or a sheet pan for 30–45 seconds to help the cheese melt.

Add onion rings and serve

Top the melted-cheese filling with 6 onion rings and place the top half of the roll. Optionally add pickle slices and a drizzle of hot sauce. Serve immediately while hot.