Philly Cheesesteak - White Dog Cafe |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I wrote this recipe down from the White Dog Cafe Cookbook, the cookbook wasn't mine, but I wanted to try them. The Cafe is in Philadelphia. Ingredients:
2 tablespoons olive oil |
2 large yellow onions, thinly sliced |
2 large portabella mushroom caps, thinly sliced |
1 1/2 teaspoons salt |
1 lb trimmed flank steak, paper thin |
1/2 teaspoon fresh ground pepper |
1 1/2 cups grated monterey jack pepper cheese |
2 soft crusted long french baguettes or 4 italian style hoagie rolls |
Directions:
1. Preheat the oven to 400*.
2. Heat the oil in a large saute pan over medium-high heat until it ripples.
3. Add the onions and cook until soft, about 5 minutes.
4. Add the mushrooms and 1 teaspoon of the salt and saute until tender, about 5 minutes.
5. Add the flank steak, the remaining 1/2 teaspoon salt, pepper and saute until meat is cooked through about 5 more minutes.
6. Remove from heat.
7. Sprinkle cheese over the top, cover the pan, and set aside until the cheese melts.
8. Meanwhile, slice the baguettes lengthwise.
9. Place, cut sides up, on a baking sheet, and toast in the oven until crisp (4 to 5 minutes).
10. Fill the baguettes with the meat and cheese.
11. Cut each into 2 portions.
12. Serve immediately.
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