My Philly Cheese Steak Sandwiches |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Please, I know... this is not authentic... but it's how we like them! Ingredients:
2 fresh torpedo rolls, split in half crosswise |
1 small sweet maui onion, thinly sliced |
1/2 large green bell pepper, thinly sliced |
1 large clove crushed garlic |
kosher salt and fresh ground black pepper, to taste |
1 pound rib-eye steak, very, very thinly shaved/sliced (put in freezer for about an hour to make it easier to slice) |
few splashes of soy sauce (yes, that’s right!) |
2 slices white american cheese |
1 tbsp unsalted butter and 1 clove garlic (crushed), for toasting bread |
mayo (optional, but in my book, mandatory!) |
Directions:
1. Melt butter with garlic in skillet. Add bread, open face down and toast in skillet. Once light golden brown, remove and wrap rolls in foil; set aside.
2. Preheat the oven to 200 degrees F.
3. Heat the same skillet over medium-high heat. When hot add the oil and crushed garlic. Allow oil to become fragrant with the garlic then remove the garlic. Add the onion and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Season lightly with salt and pepper and sauté for 30 seconds. Remove to a bowl and set aside.
4. Add the meat to the hot pan and cook, stirring and breaking up with a spatula, until almost no longer pink, about 2 minutes. Season with salt, pepper and soy (go easy on the soy; you only need just a little). Add the sautéed vegetables back to the pan, sauté about 30 seconds; remove from heat.
5. Spread a little mayo on the rolls. Add cheese slices and spoon the meat on top. Close the rolls and wrap in foil. Place in oven for about 8 minutes to slightly rewarm the rolls and melt the cheese.
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