This is a loose version of the classic Philly Steak sandwich meat that’s typically cooked on a flattop. But since we don’t have one, I decided to make something in the oven instead. While looking into my Insta saved food videos, I found this one from Tasty that they put out in August of 2018.

I didn’t deviate from their recipe much beyond swapping out the chicken broth for beef broth, so my version was a bit darker overall. But, boy! The flavours were great together.

Sear the meat hunks in oil. Rest them on a plate while working on softening the onion and green peppers in the same pan with the knob of butter and minced garlic.

Drop in some S&P and start adding your hot broth. Give that a good stir before adding the meat back to the pan and dropping in the milk. Give it another good mixing and cover to bake in the oven for 3 hours at 334*F. Now sit with a bevvy while waiting. This is the best part of this recipe. 🙂

When your timer goes off, carefully remove the pot from the oven and let it rest uncovered on your stovetop for five mins before grabbing two forks. I used one to hold the pot in place (it wanted to move around on the glass top) and the other to smush the meat chunks down into shredded meat. Top with 1/2 cup cheddar shred + 1/2 cup Parm grate. Stir to combine and lift all of the shredded meat off the bottom of the pot.

I reserved a bit before laying the rest out on a sheet tray to rapid cool before storing in the fridge to magically turn it into tomorrow’s pasta dinner. I topped today’s reserve with slices of marble cheese and some Frank’s Red Hot Garlic Parm dressing to make us Hawaiian bun sliders.

Don’t forget to show your pots and pans the love they deserve so they last you forever.