This cheesesteak is pretty true to the Philadelphia-born original. But we've made a few modifications, including adding peppers and using Provolone cheese rather than the more traditional Cheez Whiz.
Ingredients
- 1 1/2 lbs. boneless rib eye or top round steak
- 3 tablespoons vegetable oil
- 1 very large onion, halved and sliced
- 1 large green bell pepper, cut in strips
- 1 large red bell pepper, cut in strips
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon Tabasco sauce
- 4 6-inch soft Italian or hoagie rolls
- 1/2 pound Provolone cheese, grated
Instructions
- To make the steak easier to slice, set it in the freezer for about 45 minutes to 1 hour. Remove the steak from the freezer and cut it into very thin slices, 1/8 inch thick or thinner, and set it aside. Heat the oven to 400º F.
- Heat 2 tablespoons of the oil in a large skillet. Add the onion and peppers and sauté over medium heat for about 8 to 10 minutes, stirring occasionally, until softened. Stir in the garlic, 1/4 teaspoon of the salt, and the pepper and cook over high heat for another minute. Transfer the mixture to a bowl and set it aside.
- Add the remaining 1 tablespoon of oil to the skillet. Stir in the meat and cook over high heat for 4 minutes, until done, then add the other 1/4 teaspoon of salt. Add the Tabasco and stir. Return the vegetables to the skillet, stir, and heat the mixture through. Cover the skillet and turn off the heat.
- Slice the rolls lengthwise and arrange on a large baking sheet. Pile the filling onto the bottom half of each roll and sprinkle generously with the cheese. Heat the sandwiches in the oven for about 5 minutes, until the cheese melts. For smaller appetites, slice the sandwiches in half before serving. Makes 4 to 6 sandwiches.
