A REAL PHILLY CHEESESTEAK

Robert Nelson

By
@bobo1955

I HAVE LIVED IN N.J. HALF MY LIFE AND I REALY ENJOY A GOOD STEAK SANDWICH PLUS I LIKE MAKING THEM DIFFERNT WAYS. I WILL POST A PICTURE LATER.


Featured Pinch Tips Video

Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
5 Min
Cook:
20 Min

Ingredients

1 lb
ribeye, half frozen, then cut very thin
1
white onion thinly sliced
1/2
large green bell pepper
mushrooms, optional
aged provolone cheese or cheese whiz
pizza sauce, optional

Step-By-Step

1HEAT A CAST-IRON SKILLET OR GRIDDLE OVER MEDIUM-HIGH HEAT

2WHEN HOT ADD THE OIL , ONIONS AND BELL PEPPERS AND COOK, STIRING UNTIL CARAMELIZED, ABOUT 6 MIN.

3PUSH OFF TO 1 SIDE OF THE GRIDDLE

4ADD THE MEAT About 1/4 to 1/3 OF A POUND TO THE HOT PAN AND COOK, STIRRING AND BREAKING UP WITH THE BACK OF A METAL SPATULA UNTIL ALMOST NO LONGER PINK, ABOUT 2 MIN.

5PUSH THE MEAT ON ONE SIDE OF THE ROLL AND DEPOSIT THE TOPPINGS NEXT TO IT. THIS IS IMPORTANT BECAUSE IF YOU PUT THE TOPPINGS ON THE MEAT, THEY WILL NOT BE IN THE BOTTOM OF THE SANDWICH. YOU SHOULD GET MEAT, TOPPINGS AND CHEESE IN EVERY BITE.

6TOP WITH CHEESE SLICES AND MELT

7SPOON THE CHEESEY MEAT MIXTURE INTO THE WARM BUNS AND SERVE IMMEDIATELY WITH CONDIMENTS OF CHOICE OR PUT THE MEAT IN THE BUN AND DIP THE SPATULA IN THE CHEESE WHIZE AND THEN WIPE THE SPATULA DOWN THE INSIDE OF THE BREAD.

8A GOOD HOAGIE ROLL IS ALMOST RUBBERYN TEXTURE, BUT QUITE SOFT. THE BEST SUBSTITUTE I HAVE FOUND IS A LOAF OF FRENCH BREAD. NOT AS GOOD AS THE REAL THING, BUT HEY, BEGGARS CAN'T BE CHOOSERS.

About this Recipe