"Philly" Cheese Steak Sandwich

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)
Printable Version

Ingredients:

• 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

Directions:

1. 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.
2. Stir in the garlic and saute for about a minute. Push the mixture to the side of the pan.
3. Add the meat to the pan and cook, stirring and breaking up pieces of meat until no longer pink. Mix in with the vegetables.
4. Add the mixture to the sandwich and top with cheese. Melt in a preheated 300F oven until the cheese has melted.