Philly Cheese-Steak Recipe

Philly Cheese-Steak picture

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexAverageServings1
CuisineAmericanCourseMain Dish
MethodGrilledSpecialityPart of Menu
Main IngredientBeefInterest GroupParty

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)

Directions

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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