PHILLY CHEESE STEAK SANDWICH


(courtesy of Emeril Lagasse, 2002)

4 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
2 white onions, thinly sliced
1 large green bell pepper, thinly sliced
2 tsp minced garlic
1 tsp salt
½ tsp ground black pepper
1 lb. rib-eye steak, very thinly sliced
2/3 lb. thinly sliced American cheese or Provolone cheese
Ketchup, optional topping
Italian pickled peppers, accompaniment

Preheat oven to 200 degrees.
Heat a cast-iron skillet or griddle over med-high heat.  When hot, add the oil, onions and bell peppers and cook stirring until caramelized, about 6 minutes.  Add the garlic, salt and pepper and cook stirring for 30 seconds.  Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas until almost no longer pink, about 2 minutes.  Mix in the sautéed vegetables.  Top with cheese slices and melt.  Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice.

Plano's Best Meat Market Products

HOME
ABOUT US
RECIPES
CONTACT
MEATS
GAME & SEAFOOD
SAUSAGES
DELI ITEMS
SMOKING WOODS & SEASONINGS
FREEZER PACKS
HINDS & SIDES
GAME PROCESSING
TESTIMONIALS (VIDEO)
FROM THE OWNER (VIDEO)
ABOUT USDA MEAT GRADES
KNOW YOUR CUTS
Online Business Partner® by Frisco Websites