Philly Cheesesteak
Serving size: 5
Calories per serving: 626
2 pounds strip, thin sliced beef steaks
12 slices provolone cheese
caramelized onion
salt and freshly ground black pepper
poblano, sauteed pepper
2 tbsp olive oil
sauteed mushrooms
8 soft hoagies rolls, split 3/4 open
Directions:
Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
Flip the meat, and add the cheese with the vegetables. Scoop into the hoagie roll.
Cook's Note: By getting to know your local butcher, you can know the best cuts for different applications. If you don't want to spend the money on strip steak, ask your butcher what he would use instead.
Cook's Note: Have the sauteed vegetables ready before you start cooking the meat Then add them into the hot pan after you flip the meat, but before you add the cheese to heat them up and have an even temperature through the whole sandwich.
Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
Flip the meat, and add the cheese with the vegetables. Scoop into the hoagie roll.
Cook's Note: By getting to know your local butcher, you can know the best cuts for different applications. If you don't want to spend the money on strip steak, ask your butcher what he would use instead.
Cook's Note: Have the sauteed vegetables ready before you start cooking the meat Then add them into the hot pan after you flip the meat, but before you add the cheese to heat them up and have an even temperature through the whole sandwich.
Recipe formatted with the Cook'n Cookbook Software from DVO Enterprises.
