Chefshells Fill You Up Philly Cheesesteaks
posted by Chefshell 03-24-99 6:16 PM
Chefshell's Fill You Up Philly Cheesesteaks
2 lbs. either ribeye steak or some other premium cut
1/4 lb. fresh sliced or grated sharp cheddar cheese
1/4 lb. fresh sliced or grated grated provolone or gouda cheese (smoked)
1 green bell pepper, cut into strips
1 white onion, cut into strips
2 cloves garlic, finely minced
1 tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. malt or white wine vinegar
1 tbsp. olive oil
salt, pepper, paprika, thyme, and cayenne, to taste (about 1 tsp. each except salt=2 tsp. and cayenne=1/2 tsp.)
6 French rolls, cut in half and toasted if desired
Cut meat into thin slices. Partially frozen meat is easier to cut thin, about 30 minutes in freezer before slicing works well.)
Season with dry seasonings and set aside.
In a saute pan over medium high heat, heat a little oil and put in onions. Let them cook about 15 minutes, or until they begin to turn medium brown or start to caramelize.
Add bell pepper and garlic. Cook until bell pepper is pliable and no longer crunchy, about 3 - 4 minutes.
Add lemon juice, vinegar and Worcestershire sauce and let cook at a simmer for about 3 to 4 minutes; taste. If too acidic, add a little sugar to taste.
In another pan, over medium high heat and with a little oil, saute meat until no longer pink on the outside, about 2 minutes, or until desired doneness. Add the onion, pepper mixture and stir to blend flavors.
Divide the mixture on to each roll and sprinkle cheeses over the top. Broil about 1 minute, or until cheese melts about 4 inches from broiler top.
Herbed Mayo for Sandwiches:
1/2 cup good mayo, snipped chives and about 1 tbsp. horseradish (prepared creamy) and a little salt, pepper and a dash of Tabasco.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line