Inner Chef

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Philly Steak Sandwich

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Philly Steak Sandwich

(Food Network with adaptions)

Ingredients

2 to 2 ½ lbs. strip loin, trimmed**

Olive oil

Salt and freshly ground black pepper

Soft hoagie rolls, split ¾ open

Provolone Sauce, recipe follows**

Sautéed Mushrooms, recipe follows

Caramelized Onions, recipe follows

Sautéed Peppers, recipe follows**

Directions

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.

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.

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

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 lbs. mushrooms, coarsely chopped

3 Tbsp. finely chopped fresh parsley leaves

Salt and freshly ground black pepper

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 onions, peeled, halved and thinly sliced

1 tsp. kosher salt

¼ tsp. freshly ground black pepper

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.

INNER CHEF NOTES:

I used leftover cooked prime rib for the meat so I didn’t have to cook the meat as directed above. It was amazing!

I omitted the oils and unsalted butter; using clarified butter instead.

On my sandwich; I used smoked Provolone cheese slices instead of the provolone sauce.

I did not use the peppers in my sandwich (I don’t like heat)

DSCN8178-001

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