FMITK x Cheat Day: Philly Cheese Drake
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
... it's like if a philly cheesesteak was made in Canada but fronts like it's from Houston.
  • 1 poblano pepper, roasted and sliced
  • 1 onion, thinly sliced
  • vegetable oil
  • 2 slices Canadian bacon
  • 1 lb ribeye, sliced very thin
  • creole seasoning (like Tony Chachare)
  • 6 oz asadero cheese, sliced or shredded
  • 2 Italian rolls
  1. Roast or broil poblano pepper until charred on all sides. Let sweat in a bag or a covered bowl and remove skin, stem and seeds. Slice thinly.
  2. Fry onion in a skillet with some oil for 8-10 minutes, until nicely browned. Toss in poblano and set aside.
  3. Fry Canadian bacon until slightly browned. Cut in half
  4. Over high heat, cook ribeye until no longer pink, about 5-8 minutes. Season with Tony Chachare. Top with cheese and cover the pan until cheese has melted, about 3 minutes.
  5. Toast rolls. Place two halves of canadian bacon on the bread, top with meat and melted cheese, then onions and poblanos.
Recipe by FMITK: From My Impossibly Tiny Kitchen at