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.