Wednesday, August 27, 2008
Philly Cheese Steak Sandwich
I have been wanting to make these sandwiches all summer and finally did it! They are amazing, I have never been to Philly, but I bet these taste just like a sandwich you would get there. The key is the Cheese Whiz!
2 Italian sandwich rolls or Kaiser buns, split in half
1 white or sweet onion, thinly sliced
1/2 large green bell pepper, thinly sliced (I used a red pepper)
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound rib-eye steak, or any other marbled steak very very thinly shaved or sliced
1/3 pound thinly sliced white American Cheese, Provolone Cheese OR
melted Cheese Whiz
Ketchup, optional topping
Italian pickled peppers, accompaniment
Heat a cast-iron skillet, griddle or non stick pan over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Remove and set aside.
Increase the heat and add the meat to the hot pan and cooking for a minute or two on each side, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables.
Place the meat/vegetable mixture on the bun (you can toast it we choose not to) top with cheese slices and/or warm Cheese Whiz and serve immediately with condiments of choice.
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