Two weeks in a row of sandwiches? I know, but we’re crazy like that.
When my in-laws were visiting last month, we toyed with the idea of making a day trip to Philadelphia. My husband and I were down there with the kids for a few hours back in October, but all we did was see the Liberty Bell through a window and grab a sandwich. We were just passing through, and it was during the government shutdown so all of the other touristy stuff was closed.
We obviously need to make it to Philadelphia again, and not just to eat another cheesesteak sandwich. I mean, mostly, but we want to see the historical bit, too.
Because we ended up staying in Connecticut, we didn’t get our sammiches, and we needed to make some Phillys. The Crock Pot Thursday crew was on it. Now this recipe is obviously not as good as the delicious gut-bombs you can get from an expert steak sandwicher in Pennsylvania, but they’re good. All of that Philly talk got me itching for a cheesesteak, and this meal scratched that itch. Mostly.
You are going to balk at the number of onions in this recipe, but don’t be scared.