Monday, February 18, 2013
The PERFECT Philly Steak and Cheese Sandwich
This DELICIOUS sandwich recipe was inspired by Emeril Lagasse--but of course, I had to tweak it just a bit.
One of THE BEST sandwiches I have ever eaten! EVER! This one you MUST TRY!
This recipe makes 2-4 sandwiches (depending on size of rolls you choose and how much filling you like to add in between.) You'll need to double this recipe even if only two of you are planning to eat it--take my word for it--you'll want to eat TWO!
YOU WILL NEED:
Fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
*I used Kaiser rolls.
1 white onion, thinly sliced
1/2 large green bell pepper, thinly sliced
*I used frozen, chopped green onions and peppers to save time)
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Seasoned salt (to taste)
*I added this- was not in original recipe.
1/2 pound rib-eye steak, very very thinly shaved or sliced
*I used a top sirloin steak and cut it into strips.
1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
*I used provolone
Heat skillet over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds.Keep on warm.
Sprinkle a generous amount of seasoned salt on the meat slices.Add the meat to the hot pan and cook, stirring until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables.
Take buns (that have been split in half) and lay a slice of cheese on all halves. Broil on low just till cheese melts and is bubbly.
Take out and spoon meat mixture into the buns and serve while warm.
I served mine with roasted potatoes. You can find that recipe here: ROASTED POTATOES
Enjoy~ Everything in Moderation