Philadelphia Cheese Steak Sandwich

Who knew it could be so easy to make a Philadelphia Cheese Steak Sandwich at home? I always thought it was too complicated until J found this scrumptious recipe. The hardest part was slicing the meat!

Ingredients:
2 tablespoons olive oil
2 medium onions, sliced as thin as possible and rings separated (we didn’t keep them in rings)
1/2 cup sliced mushrooms (canned is fine! We used the little can)
2 green peppers, sliced
12 ounces chipped steak (very thin-sliced eye of round, ribeye, or sirloin tip roast cut into 1-inch slices) We used boneless ribeye.
Salt and coarsely-ground black pepper
Provolone cheese slices
4 hoagie rolls (we got them from the bakery section of our favorite grocer)
Dill pickle spears (side)
Peperoncini (side)

Directions:
In a large frying pan over high heat, add olive oil and heat so that a drop of water will sizzle when you drop it in the oil; lower heat to medium. Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent. Add steak slices and cook for approximately 3 minutes or until meat is lightly browned.

Add salt and pepper to taste.  Slice bread lengthwise. Using a spatula, scoop 1/4 the meat mixture on to the bread. Top with 2 slices of Provolone cheese for each sandwich. Put in a warm oven on low broil. Monitor the sandwiches.

When the cheese is melted into the sandwich and the bread is starting to brown, remove from the oven.

My opinion:
So good. So filling. Next time we’ll caramelize the onions a little longer and toast the hoagies before adding the filling.

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