Philly Cheesesteak
_ INGREDIENTS
0.5 pounds ribeye or sirloin steak
1.5 teaspoon kosher salt, divided
2 soft sub or hoagie rolls
0.5 teaspoon freshly ground black pepper
2 large yellow onion
2.5 tablespoons vegetable oil
1 medium green bell pepper
1 medium red bell pepper
3 slices provolone cheese
3 slices American cheese, preferably white
_ INSTRUCTIONS
COOKING TIME : 35 minutes
Freeze the steak until firm. Place the steak in the freezer until very
firm but not frozen, 2 to 3 hours.
Slice the rolls. Slice the rolls lengthwise, leaving one side attached.
Set aside.
Slice the steak into 1/8-inch thick strips and season with salt and
pepper. Remove the steak from the freezer and slice crosswise into
very thin (1/8-inch thick) strips. Season the steak with 1/2 teaspoon
of the salt, and 1/4 teaspoon of the pepper; set aside.
Sauté the onion and bell peppers. Heat 1 tablespoon of oil in a large
skillet over medium-high heat until shimmering. Add the onion, bell
peppers, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper, and
cook until the onions are soft and browned and the bell peppers are
tender, 15 minutes. Transfer the vegetables to a plate, cover with
aluminium foil, and set aside.
Cook the steak until browned. Heat the remaining 1 tablespoon oil in
the skillet over medium-high heat until shimmering. Add the steak and
cook for 1 minute without stirring. Stir and repeat until the all of the
steak is browned, 7 to 9 minutes total cook time. After browning the
meat, some moisture will remain in the pan.
Top the steak with vegetables and cheeses. Divide the steak into two
piles and top each pile with the onion and pepper mixture. Arrange the
cheese slices over top, alternating the American and provolone
cheeses.
Cook until the cheese melts and the steak is crispy. Cook until the
cheese melts and the bottom layer of steak is browned and crispy,
about 6 minutes.
Scoop the filling into rolls, then slice the sandwiches in half. Use a
thin, flat spatula to scoop one pile of cheesesteak filling into each roll.
It is ok if it takes a few scoops to transfer the filling because as you
scoop the steak, vegetables, and cheese mix together. There is no
need to maintain the layers or transfer in a single scoop at this point.
Use a serrated knife to slice each roll in half.
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