For those who love sandwiches

CheeseSteak

There has always been a long argument in Philadelphia as to who makes the best Philly cheesesteaks.  My feeling is why make the trip when you can make the best at home.  It is all about the ingredients and making sure they are the best. This means NO cheese whiz on these subs.

 

Cheesesteak 2

What you will need:

Hard sub shaped roll
Thin sliced meat (rib eye steak can be sliced thin by the butcher)
Provolone or American cheese
Sautéed mushrooms and onions
Salt and pepper

How to Prepare:

  • Begin with a hot skillet.
  • Sauté onions and leave on the skillet to stay warm.
  • Place the meat on the skillet and as the meat is cooking, tear apart and flip.
  • Add salt and pepper
  • While still on the grill, pile the meat into a sub shape and place 2 slices of cheese on the meat to melt.
  • Place sliced roll upside down over the meat to seal in the juices as you warm up the roll.
  • Using a spatula, flip all the meat and cheese into the roll.
  • Add the sautéed mushrooms and onions.

Hint:  If you don’t want to buy the rib eye steaks, you can substitute with Steak-ums in the freezer section.  Enjoy!!

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