While my husband Patrick and I were dating, he introduced me to “The Philadelphian,” his Dad’s favorite restaurant. It’s definitely a “hole-in-the-wall,” local-dive kinda treasure. The cooks are all large, intimidating men with bushy, scraggly beards and an air about them that screams “don’t mess with me…”
The place is not the cleanest of restaurants. Honestly I’m a bit surprised they pass health code haha. BUT, if you give them a chance…order a Philly Cheesesteak and sit down to wait at one of their sticky-finger tables on a wobbly plastic chair…you won’t be disappointed.
Their Philly Cheesesteaks are GOOOD.
My husband is a F-A-N of Philly Cheesesteaks. If we ever go to a restaurant that serves them, you can be pretty confident that he will be ordering one.
With the Super Bowl coming up in just a few days, we wanted to create a “man food” recipe. Some Pat food. Some don’t-take-your-eyes-off-the-game-but-still-make-dinner food.
And so, Philly Cheesesteak Pita Pizzas were born!
They combine the top man foods (roast beef, bread, spicy cheese) into a pizza that requires next to NO WORK.
Slice some peppers. Sauté in pan. Pile pita bread with ingredients. Put in oven. Eat. Repeat.
That’s Pat’s kinda meal.
- 3 green peppers
- 1 large white or yellow onion
- 4 Tbsp. extra-virgin olive oil, divided
- Salt and pepper
- 1 garlic clove
- 1 1/2 lb. deli roast beef (We love to use Boar's Head rare London Broil)
- 6-8 pita bread rounds
- Pepper jack or provolone cheese
- Preheat oven to 375 degrees.
- Cut peppers and onion into thin slices.
- Place in large saucepan with 2 Tbsp. evoo and salt and pepper to taste; sauté over medium heat until soft. Drain, if needed, and pat dry with paper towel.
- In small bowl, combine 2 Tbsp. evoo with garlic clove. Brush over pitas.
- Place onion and pepper mixture on pitas. Add roast beef.
- Top with slices of cheese.
- Place in oven and bake for about 10 minutes, until cheese is melted.