I have been looking around for more good sandwich recipes and I decided to try a Philly cheese steak. Since I never actually had a Philly cheese steak, I picked a recipe from the internet that looked good without thinking much about it. I then ran the ingredients by John who has had a real Philly from one of the cult places in Philadelphia. He was a little surprised when I told him there would be green peppers and provolone in the sandwich. He was also pretty weirded out that I was using neither rib-eye steak or “steak-ums” (whatever that is).
Basically none of the ingredients were “right,” except maybe the sourdough roll. Cheese steak challenges aside, I thought the sandwich turned out great. The peppers, onions, and steak were good together.B Next time I might try making a more traditional Philly. I just don’t think I can ever go there with that cheese-wiz stuff.
Philly Cheese Steak Sandwich
(Makes 4 Sandwiches)
- 4 sourdough or Italian sandwich rolls
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 lb. ribeye or top round steak, very thinly sliced or shaved
- 4-5 slices provolone or white American cheese
- 1 tbsp olive oil
- salt and pepper to taste
- Heat the oil in a saute pan. Add the onions and peppers and saute until onions are caramelized and the peppers are soft, about 8 minutes.
- Stir in the garlic and saute for about a minute. Push the mixture to the side of the pan.
- Add the meat to the pan and cook, stirring and breaking up pieces of meat until no longer pink. Mix in with the vegetables.
- Add the mixture to the sandwich and top with cheese. Melt in a preheated 300F oven until the cheese has melted.