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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is my take on a Philly classic Ingredients:
1- 1lb ribeye steak |
1 red bell pepper |
1 medium onion, chopped |
1 cup baby bella mushrooms, chopped |
salt to taste |
pepper to taste |
dash cayenne pepper |
2 tbs olive oil, or butter |
1 loaf italian bread, unsliced |
6 slices american cheese |
Directions:
1. Season the steak with salt and pepper, and grill to rare/medium rare. Set aside ( you will be cooking this again in a skillet, so rare is ok)
2. Grill red bell pepper until skin has blackened slightly
3. Peel burned skin from pepper, remove seeds and chop to small pieces
4. Once steak has set for at least ten minutes, slice, or chop to bite sized bits.
5. Heat a large skillet and add oil or butter
6. Add chopped onion, mushrooms and chopped bell pepper and saute for 3 minutes, or until onion is transparent
7. Add steak
8. Season all with salt and pepper (and a touch of cayenne, for a kick)
9. Separate into four servings in the pan, and add American cheese, breaking it up and folding it into the servings until melted completely
10. Remove pan from heat
11. Meanwhile...
12. BREAD:
13. Heat oven to 400
14. Cut the entire loaf into 4 quarters
15. Using your hand, remove (scoop out) bread from inside the crust, leaving only about 1/2 of soft bread against the crust (save remainder for meatballs, or stuffing!)
16. Sprinkle inside with olive oil, butter or mayonnaise and heat for 4 minutes in oven
17. When ready, place steak servings in each quarter, and enjoy!
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