EMERIL’S PHILLY STEAK SANDWICHES
1 tablespoon olive oil
1 onion, julienned
1 green bell pepper, julienned
1 pound boneless rib-eye, sliced 1/4-inch thick
8 slices Colby cheese
4 hoagie type sandwich buns
1/4 cup mayonnaise
Salt and pepper
6 new potatoes, sliced very thin and soaked in water
Vegetable oil for frying
On a griddle heat the olive oil. Heat the vegetable oil for frying in a large skillet. When the oil is hot, add the onions and peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes. Season the steak with salt and pepper and add to the vegetables, saute for 2 to 3 minutes. Using a spatula, divide the sauteed mixture into fourths. Place two slice of cheese on top of each fourth of sauteed mixture. Spread both halves of the bread with mayonnaise. Using a spatula, remove each fourth and place on each individual bun. Wrap each sandwich in foil and keep warm. Lay the potatoes in the hot oil and fry until golden brown, about 3-4 minutes. Remove from the oil and drain on paper-lined plate. Season the fries with salt and pepper. Make a pocket out of foil for the fries. Serve the steak sandwiches and fries together.
Yield: 4 sandwiches