The only problem with a sandwich stuffed this full is the difficulty of getting it from plate to mouth without losing half the filling–and really, you don’t want to miss a single bite of this Philly Cheese Steak. The solution: hollow out top and bottom halves of rolls, then stuff to your heart’s content for a hearty and wonderfully satisfying meal. Gone. All gone!

Philly Cheese Steak

1 tbsp olive oil

1 lb flat-iron steak, thinly sliced across the grain

sea salt

ground black pepper

1 medium onion, halved and sliced thin

1 green bell pepper, halved and sliced thin

1 cup thinly sliced mushrooms

1 tsp soy sauce

1/2 tsp Worcestershire sauce

1 tbsp all-purpose flour

1 cup milk

2 oz provolone cheese, chopped

1/4 cup shaved Parmesan cheese

1/4 tsp dry mustard

4 hoagie rolls, sliced horizontally and hollowed out (1/2″ thick shell)

1) To large skillet, add olive oil and heat over medium-high; add steak and lightly sprinkle with salt and pepper; cook, stirring often, 3-4 minutes until no longer pink; transfer to a bowl and keep warm

2) To same skillet over medium-high (you may need a bit more olive oil), add onion and cook, stirring often, 3 minutes; stir in bell pepper and mushrooms and cook additional 3 minutes; remove from heat and stir in soy sauce and Worcestershire sauce; cover with lid to keep warm

3) To saucepan, add flour and gradually whisk in milk; heat over medium and cook 2-3 minutes until slightly thick; stir in provolone and Parmesan cheeses and mustard and remove from heat; continue stirring until sauce is smooth

4) Divide steak mixture between bottom halves of 4 hoagie rolls, drizzle sauce over top, cover with top halves of rolls, and serve!

Serves: 4

5 thoughts on “PHILLY CHEESE STEAK

  1. Teresa says:

    I want mine right now!!! 🙂

  2. linsey says:

    Looks good! My husband is going to love this! On another note, when will the Kindling come out? It says fall of 2013 but we’re almost winter of 2013? 🙂 I can’t wait !

    • Hi Linsey! I hope your husband–and you!–enjoy this yum sandwich. On that other note, barring some unimaginable setback, The Kindling will be out this fall, just later rather than earlier as I’d hoped. I’m awaiting final edits but expect to release the book at Thanksgiving. Thank you for bearing with me. I want the story to be the best it can be 🙂

  3. I made this for dinner tonight and it was a huge hit and of course a keeper. I did put this on homemade kaiser rolls which was a great combo.

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