Philly Cheese Steak Sandwich

Philadelphia Cheese Steak Sandwich

1 (24 oz.) thinly-sliced rib eye or eye roll steak
6 tbsp. soy bean oil
Cheese (Cheez Whiz® is recommended), American
or provolone
4 crusty Italian rolls
1 large Spanish onion
Sweet green and red peppers, sautéed in oil (optional)
Mushrooms, sautéed in oil (optional)

Heat a cast iron skillet or non-stick pan over medium heat. Add 3 tbsp. of the oil to the pan and sauté the onions to desired doneness. Remove the onions. Ad remaining oil and sauté the slices of meat quickly on both sides.

Melt the Cheez Whiz in a double boiler or in the microwave. Place 6 oz. of the meat onto each roll. Add onions, and pour the Cheez Whiz over the top. Garnish with hot fried sweet peppers, mushrooms and ketchup.

**If you find it dry, add a little beef gravy to the meat before placing onto roll. (I make gravy with one envelope of International Demi-Glace Gravy and add a few tablespoons of it to my meat when it’s done frying.

Philly Cheese Steak Sandwich


2 tablespoons olive oil
2 large yellow onions, thinly sliced
2 large Portobello mushrooms, thinly sliced
1 1/2 teaspoon salt
1 pound trimmed flank steak, sliced as thin; ly as possible
1/2 teaspoon freshly ground black pepper
1 1/2 cup grated pepper jack cheese
2 soft-crusted long baguettes
4 Italian-style hoagie rolls

Preheat the oven to 400F. Heat the oil in a large sauté pan set over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the mushrooms and 1 teaspoon of the salt and sauté until tender, about 5 minutes. Add the flank steak and the remaining 1/2 teaspoon salt and pepper and sauté until the meat is cooked through about 5 minutes more.

Remove the pan from the heat. Sprinkle the cheese over the top, cover the pan, and let sit until the cheese melts, about 5 minutes…

Meanwhile, slice the baguettes lengthwise. Place cut sides up on a baking sheet, and toast in the oven until crisp, 4 to 5 minutes. Fill the baguettes with the meat and cheese. Cut into 4 portions. Serve immediately.

B-man :smiley: