PHILLY CHEESE STEAK

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

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