As a New Jersey native, partaking in a Philly Cheesesteak was common when I was a child. Even though I’m in the tri-state area at least 8 times a year visiting family, hitting Philly for a cheesesteak is few and far between.
Talk about yummy delicious memories, albeit unhealthy,
there is NOTHING like a Philly Cheesesteak!
Since I’ve been dabbling in my kitchen and coming up with renditions of my favorite meals, I knew I had to do a remix of the cheesesteak. Chicken is too common and since shrimp is my second favorite protein – using Shrimp was a win/win!
This is my rendition. I kept it simple, didn’t add a ton of fixings and it turned out pretty awesome!
You will need the following ingredients:
– ½ cup baby bella mushrooms
– 1 pablano pepper (or you can use green peppers)
– 1/3 red onion
– ½ tablespoon mayonnaise
– 10 tiger shrimp, peeled and deveined
– 1 teaspoon garlic powder
– 1 teaspoon McCormick’s season salt
– ½ teaspoon cayenne pepper (optional)
– 2 tablespoons of butter
– 3 slices of provolone cheese
– 4in hoagie roll
In a medium skillet, melt your butter.
Slice up your onions, mushrooms and pepper.
Toss in your peppers, onions, mushrooms and seasonings to sauté.
Once your onions have turned translucent, add in your shrimp.
While your shrimp are sautéing, slice your roll and butter each side. Add mayo to one side of the bread.
Once your shrimp are pink, and fully cooked, add a layer of cheese, then your shrimp filing and then another layer of cheese.
I hope this turns out as amazing for you as it did for me. If you are on Instagram, tag me @ImSimplyD & let me know how yours comes out.