Inner Chef

Enjoy your kitchen, your food and your inner chef

Philly Cheesesteak Sandwiches

Leave a comment

Philly Cheesesteak Sandwich                                    Serves: 4

 

Ingredients

2 to 2 ½ lb. strip loin, trimmed

Olive oil

Salt and freshly ground black pepper

Soft hoagie rolls, split 3/4 open

Provolone Sauce, recipe follows

Sautéed Mushrooms, recipe follows

Caramelized Onions, recipe follows

Sautéed Peppers, recipe follows

 

Directions

  1. Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
  2. Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
  3. Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

 

Provolone Sauce:

1 Tbsp. unsalted butter

1 Tbsp. all-purpose flour

2 cups whole milk, heated

1 cup grated aged provolone cheese

¼ cup grated Parmigiano-Reggiano

1 tsp. kosher salt

¼ tsp. freshly ground black pepper

  1. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

 

Sautéed Mushrooms:

2 Tbsp. olive oil

1 Tbsp. unsalted butter

1 ½ lb. mushrooms coarsely chopped

3 Tbsp. finely chopped fresh parsley leaves

Salt and freshly ground black pepper

  1. Heat oil and butter in a large sauté pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

 

Caramelized Onions:

2 Tbsp. unsalted butter

1 Tbsp. canola oil

3 large Spanish onions, peeled, halved and thinly sliced

1 tsp. kosher salt

¼ tsp. freshly ground black pepper

  1. Heat butter and oil in a large sauté pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

 

Sautéed Peppers:

(I use green bell peppers instead of the ones listed below)

2 tablespoons olive oil

2 poblano peppers, thinly sliced

2 Cubano peppers, thinly sliced

Salt and freshly ground black pepper

  1. Heat the oil in medium sauté pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s