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Philly Cheese Steak Sandwiches
2 pounds (boneless) rib-eye steak or roast, very thinly sliced
An electric knife or meat slicing/shaving machine works best for cutting the steak, or ask your butcher to do it. Otherwise, use a sharp knife on slightly frozen steaks.2 yellow or white onions, halved and thinly sliced
2 large red or green bell peppers, halved, seeded and thinly sliced
3/4 cup (give or take) quality olive oil
Salt and freshly ground pepper, to taste
1 pound aged Provolone, thinly sliced
8 hoagie, hero or other sandwich rolls, split
1/4 cup balsamic vinegar, give or take
1. After the prep work, turn your oven to 200° to warm the sandwich rolls later. Heat 3 tablespoons of olive oil over medium-high heat in a large, non-stick skillet. (A wok works well, too.) Place the onions in the skillet; cook and stir until the onions are very tender and slightly caramelized, about 10 or 15 minutes, adding more olive oil as necessary. Pop the sandwich rolls into the oven.
2. Add the sliced peppers to the skillet with a little more oil, if needed, and continue cooking until they are tender, as well. Season with salt and pepper. Keep warm.
3. In a second skillet, heat another 2 tablespoons of olive oil. Now add the steak slices, cooking and stirring until the meat has just a little pink left in it. Season with salt and pepper. Spread evenly in the skillet and top with the Provolone slices. Reduce the heat and let the cheese melt.
The Philly Cheesesteak recipe can be prepared in one skillet, if you have one large enough, then spooned onto the rolls in one step.
4. Remove the sandwich rolls from the oven and brush the insides with a little olive oil and balsamic vinegar. Divide the cheese/steak mixture evenly among the sandwich rolls. Top with onions and peppers. Slice the sandwiches on the diagonal and serve warm.
Makes 8 delicious Philly Cheese Steak Sandwiches. Or is that Cheesesteak Sandwiches? How 'bout "Cheese-steak? Both one word and two, no one could argue with that.
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