Bryce Harper and the Philadelphia Phillies agreed to a whopping 13-year, $330 million contract today and we at Inside Tailgating can’t just let it go by unnoticed. So we’ll put our spin on the ginormous baseball news today by posting a recipe for the Philly staple from Pat’s King of Steaks in honor of the new King of Philly.
Harper is now set to make approximately $44,929 every time he steps to the plate, according to Darren Rovell, business sports analyst for The Action Network. That is more than the annual median household income in Philly, which is $41,500, Rovell reports. Wowza. Knowing those rabid fans in Philly you sure hope Harper finds a way to live up to those dollar signs. Or hey, maybe you don’t? (Atlanta Braves fans will see their old Washington Nationals nemesis 19 more times this year in divisional play.)
In the meantime, I hope Harper likes cheesesteaks!….(Recipe is courtesy of www.tasteofhome.com.)
Pat’s King of Steaks Philly Cheesesteak
- 1 large onion, sliced
- 1/2 pound sliced fresh mushrooms, optional
- 1 small green pepper, sliced, optional
- 1 small sweet red pepper, sliced, optional
- 6 tablespoons canola oil, divided
- 1-1/2 pounds beef ribeye steaks, thinly sliced
- 4 crusty Italian rolls, split
- Process cheese sauce
- Ketchup, optional
- In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness.
- On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops.