March 8, 2011

Philly Cheese Steak Sandwiches

A beloved classic has never been so easy to prepare!

  • Hoagie rolls
  • 2-2.5 lbs steak (you can use ribeye or top sirloin)
  • 2 medium onions
  • 1 red bell pepper
  • 1/2 lb mushrooms, sliced (baby bella or white button)
  • Provolone cheese
  • 2 tablespoons extra virgin olive oil
  • Salt, pepper to taste
  1. Thinly slice the onions, pepper, and mushrooms and saute in a large skillet in hot oil (on medium heat) about 10 minutes.
  2. Slice the steak into thin, short strips (you can put the steak into the freezer for several minutes to make slicing easier) and add to the skillet.
  3. Add a small pinch of salt and freshly ground black pepper.
  4. Cook and stir occasionally until the steak is cooked through, the onions are caramelized (golden-brown), and the peppers and mushrooms are tender.
  5. Thinly slice the cheese and add to the skillet (enough to cover the surface). Cook until the cheese is melted.
  6. Place the cheesy mixture into a sliced-open hoagie roll and ENJOY!! (This recipe makes enough for 4-6 hoagie rolls).

1 comment:

Lea said...

Wow!This one is cheezy :)