Philly Cheesesteak Sandwiches 1
- 1 lb steak (cut into thin 2" strips)
- 1/2 t salt
- 1/2 t freshly ground black pepper
- 1/2 t paprika
- 1/4 t cayenne
- 1/2 t onion powder
- 1/2 t garlic powder
- 1/2 T Italian seasoning
- 3 T olive oil
- 1/2 thinly sliced onion (small)
- 1 green bell pepper (julienned)
- 3/4 c sliced mushrooms
- 3 oz thinly sliced cheese (something that melts well and has good flavor)
- 4 rolls (preferably hoagie, split lengthwise)
Place the sliced beef in a large bowl. In a small bowl, mix together the salt, pepper, paprika, cayenne, onion powder, garlic powder, and Italian seasoning. Sprinkle over beef and stir to combine.
Heat half the oil in a skillet over medium-high heat. Saute beef to desired doneness; remove from pan and keep warm. Heat remaining oil in skillet. Saute the onion, bell pepper, and mushrooms until tender, with the bell peppers still somewhat crisp. Add steak to veggies and keep warm.
Preheat oven to broil. Butter hoagie rolls, place on a foil-lined cookie sheet, and lay a slice of chees over the bottom of each roll. Divide steak and veggies over rolls; add another slice of cheese. Broil just until cheese melts; remove from broiler and cover with the top half of roll.
SJ Note 12 Oct 2011: This was tasty, but it wasn't what I was looking for - it didn't really seem like Philly cheesesteak to me. Next time I'll use a meltier cheese than the provalone suggested for "authenticity", perhaps a mixture of mozzarella and red leicester. I'll also leave off the bell peppers, because that was weird; if you do use them, I suggest less than the 1 to 2 suggested by the recipe, because it was also too much. The onions could do with cutting back, as well. Also, the original recipe calls for "good quality" steak, so I used sirloin. Next time I think perhaps round might do better in this. I'll probably have again - but not when I'm craving Philly cheesesteak.