Philly Cheese-Steak Recipe
Summary
Prepration Time10 MinutesCooking Time15 Minutes
Difficulty LevelVery EasyHealth IndexAverage
Main IngredientBeef
Recipe Story
There’s debate in the City of Brotherly Love about who created the Philly cheese-steak sandwich—and I won’t try to resolve it here —but the sandwich is a Philadelphia tradition probably and the city’s biggest culinary export. This recipe is my variation of the traditional, tweaked for the parking lot or backyard cookout using the grill as your heat source.Ingredients
24 ounces thinly sliced Rib Eye steak
6 tablespoons oil, divided
1 can Cheez Whiz (if you don’t like the canned stuff, you can use American or provolone cheese)
4 hoagie rolls
1 large Spanish onion, sliced
1 sweet green or red pepper, sliced (optional)
Mushrooms, sliced (optional)
How to make Philly Cheese-Steak
Preheat the grill to medium heat. Once hot, heat an iron skillet or a nonstick pan on the grill. Add 3 tablespoons of the oil to the pan and sauté the onions until done. Remove the onions and set aside. Sauté the peppers and mushrooms (if using) in the oil, adding a bit more oil if needed. Remove the peppers and mushrooms and set aside. Add the remaining oil and sauté the meat on both sides until cooked (this won’t take long).Melt the Cheez Whiz (or cheese) in a double boiler or similar setup.
Divide the meat and place it into the four rolls. Add onions to each and pour the cheese on top. Then, if you wish, add the peppers and/or mushrooms, and serve.
Makes 4 servings.
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Philly Cheese-Steak
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