These mouthwatering sandwiches are always a family favorite… great for a weekend meal… great for watching a game… they’re quick to prepare and easy too!
There is much debate about what an “Authentic’ Philly Cheese Steak is…. well… my thoughts on the subject.. or IMHO (In My Humble Opinion … for those of you not internet acronym savvy)… is that you need thinly sliced beef, thinly sliced green pepper, thinly sliced onion, minced garlic, provolone cheese and hoagie rolls.
For me these ingredients are not negotiable… certainly not the cheese… some, in recent years, have taken to adding Cheeze Whiz to this … it may be authentic to some… just not me… so with that said.. this is my “Authentic” Philly Cheese Steak recipe.
I do have tips…
You can use rib-eye beef, you need to thinly slice it… freezing it slightly will help you slice it thinner.
I use deli roast beef sliced very thin… it’s about the same cost and much easier… it breaks up perfectly. Figure about 2-3 servings for a pound of deli roast beef.
I did deviate slightly from the original recipe… I slathered … yes… slathered .. garlic mayo on the bread before placing the filling on the bread… it was fabulous!
See my recipe for a Quick Garlic Mayo.
Serve this with coleslaw or fries.
I hope you enjoy this traditional favorite sandwich!
Recipe: Philly Cheese Steak Sandwich
All you need:
2 tablespoons extra-virgin olive oil
1 pound deli roast beef, sliced very thin
1 large green bell pepper, sliced thin
1 large onion, sliced thin
1 large clove of garlic. minced
Garlic Mayo (optional)
All you need to do:
In a large skillet or griddle heat the olive oil over medium high heat.
Add the peppers and onions and cook for about 6-8 minutes or until they are soft, moving them frequently with a spatula. Get them all coated with the oil.
Add the minced garlic and cook for an additional 2 minutes.
Move the peppers, onions and garlic aside.
Add the roast beef to the skillet by pulling pieces apart and dropping them in the pan. The pieces should be small.
Using the spatula, move them around in the pan until the beef is no longer pink and cooked.
Mix the peppers and onions with the beef until thoroughly mixed.
Separate the mixture into separate piles… about 2-3 depending on how many servings you want to make.
Make the piles long in the shape of the hoagie rolls.
Lay provolone slices on the piles and allow the cheese to melt.
Split the rolls open. Remove a little bit of the inner bread to make room for all the filling.
Slather garlic mayo on the bread (optional).
Carefully remove a pile of filling with melted cheese using a spatula and place it in the open hoagie roll.
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