Primal Philly Cheesesteak in a Bowl

Primal Philly Cheesesteak in a Bowl

Cheap, easy and a quick go-to meal, if you ask me. Who needs bread, when you can knife-n-fork it? You’re not losing any flavor, just a bit of texture–but really, who likes soppy, gloppy bread? No one. I stand corrected, some people. Skirt steak is substituted for the normal cheesesteak meat: ribeye. Skirt steak is cheap and equally as tasty. If you can’t find skirt steak, use ribeye, if you can afford it, or use flank, sirloin or london broil–just make sure to slice it as thinly as you can. And oh, did I mention, leftovers galore?


  • 1 lb. skirt steak, sliced thinly
  • 2 green peppers, sliced thinly
  • 2 yellow onions, sliced thinly
  • 8 oz. mushrooms, sliced
  • 4 oz. good melting cheese (I used raw milk Colby), sliced
  • 2 T butter
  • 1 T Worcestershire sauce
  • 1 T hot sauce
  • S&P

  • Preparation:

    Put your oven on broil and place the rack in the middle of the oven. In a large, oven proof saucepan, melt the butter over high heat and add hot sauce and Worcestershire sauce. Brown the beef really well. Seriously. Get a nice brown crust on each piece. Add the onions, peppers and mushrooms. Place a lid/cover on the saute pan and stir occasionally while the peppers and onions soften. Once that’s happened, top with cheese slices, stick the pan under the broiler until the cheese has reached the desired melty-ness stage. Some like it gooey and some like it brown and bubbly. Take it out of the oven and serve.