Philly Cheesesteak Sandwiches 2
- 1 lb steak (US: blade, sirloin, or round; UK: feather, rump, topside, silverside, or thick flank)
- 1 T vegetable oil
- 10 oz diced onion (1/4" dice)
- 1/4 t salt
- 1/8 t freshly ground black pepper
- cheese (3 slices of American or deli-style provolone, or 2.5T of Cheese Whiz)
- 2 fresh rolls (large sub rolls, slit partially open and lightly toasted)
- pickled hot peppers (to garnish, if desired)
- sauteed bell peppers (to garnish, if desired)
- sweet pickle relish (to garnish, if desired)
- hot sauce (to garnish, if desired)
1. Trim the fat from the steaks and cut into 1" wide strips. Partially freeze the strips.
2. Place the strips of partially frozen beef into the feed tube of a food processor fitted with the slicing disk. Turn on the food processor, and use the plunger to push the meat down into the blade. The food processor will shave the meat into small, paper-thin pieces. Set the shaved meat aside.
3. Heat the oil in a 10" nonstick skillet over high heat until shimmering, about 2 minutes. Add the onion and saute until softened and well-browned around the edges, 4-5 minutes. Add the meat, salt, and pepper; cook until the meat is fully cooked, 2-3 minutes.
4. Turn the heat to low and place cheese over meat. Allow the cheese to melt, about 1 minute. Using the tip of a heatproof rubber spatula or a wooden spoon, mix the melted cheese and meat together thoroughly. Remove the pan from the heat and spoon half the meat mixture (about 1 cup) into each toasted bun. Serve immediately, with garnishes if desired.
Note: They seem to have rewritten their recipe, as seen here: http://www.cooksillustrated.com/recipes/detail.asp?docid=35484&Extcode=L2DN2AA00 . Notably, they've changed the cut to (US) skirt steak, and they've added Parmesan cheese to the mix for flavor.
SJ Note 16 Apr 2012: Very tasty, a good start! Needs more flavor - experiment with cheeses next time, and spices on meat. This time just used mozzarella and parmesan to be on the safe side. Also need more cheese. Also need to freeze it longer than one hour, will have to trial and error that. Definitely a keeper, very close to what I was after for a Philly Cheesesteak.