Philly Cheesesteaks
Sure, steak is an important ingredient, but cheese is the key to the City of Brotherly Love’s namesake sandwich
Ingredients
- 2 pounds rib-eye steak
- 3 tablespoons vegetable oil
- 2 white onions thinly sliced
- 2 green bell peppers thinly sliced (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 6 large hoagie rolls split horizontally
- 12 ounces provolone thinly sliced*
Instructions
- Place steak in freezer until firm, about 45 minutes. Using a sharp knife, slice steak against the grain as thinly as possible, and refrigerate slices until ready for use.
- Heat oven to 400°F. In a large skillet or sauté pan, heat 2 tablespoons oil over medium heat before adding onion and bell pepper (if desired). Season with salt and pepper, and cook until tender, about 8 minutes. Remove from pan and set aside.
- Place rolls on a baking sheet, and set in oven until warm but not crisp, about 5 minutes.
- While rolls are warming, heat 1 tablespoon of oil in the sauté pan over medium heat, and add a third of the sliced meat. Season with salt and pepper, and cook until meat is no longer pink, about 3 minutes. Add a third of the sautéed vegetables to the pan, and mix with sliced meat.
- Divide the mixture into two piles, and top each with 2 ounces of provolone. Cover pan, and let cook undisturbed until cheese is melted and vegetables are warmed through, about 3 minutes. Scoop each pile onto a warmed roll, and repeat process for other 4 sandwiches.
Notes
*In place of provolone, try one of these award winning alternatives: Vorarlberg Milch Ländle Klostertaler, Oakdale Cheese & Specialties Aged Gouda, Rogue Creamery Mount Mazama
Alicia Hahn
Alicia Hahn excels at eating and enjoys writing, crosswords, and cooking (preferably with cheese). Originally from San Francisco, she moved to Boston for school and fell in love with the city (despite an annual campaign against winter). Her favorite place to be is the farmers’ market, where she finds weird and exciting ingredients to make or break her next meal.
