Philly Cheesesteak Sandwich (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2½ to 3 pounds thinly cut petite sirloin
02 -
7 ounces Provolone cheese (7 individual slices)
03 -
8 fresh hoagie buns
→ Vegetables
04 -
1 sweet yellow onion, cut in half and sliced thin
05 -
1 red bell pepper, cut into slim strips
06 -
1 green bell pepper, cut into slim strips
→ Seasonings & Oils
07 -
4 tablespoons vegetable oil, split up
08 -
1½ teaspoons Lawry's Seasoned Salt or any basic seasoning blend
09 -
1 teaspoon garlic pepper mix
10 -
6 tablespoons butter, room temperature
# Instructions:
01 -
Stick beef in freezer for about 20-30 minutes so it's easier to cut. Snip off fat and slice against the grain into super thin ¼-inch bits.
02 -
Put 2 tablespoons oil in a big, deep pan over medium-low flame. Toss in onion and peppers, stirring now and then until they're really soft.
03 -
Take out veggies and cook meat in two separate batches on medium-high for 4-5 minutes each. Add seasonings while each batch cooks. Move first batch to the dish with veggies.
04 -
Heat oven to 400°F. Cut buns open, smear with butter, and brown them on a cookie sheet for 3-5 minutes until they're golden.
05 -
Pour off pan liquids. Put all meat and veggies back in pan. Lay provolone slices in a circle on top, cover and warm on medium until cheese gets gooey, about 4-5 minutes. Scoop onto your toasted buns.
# Notes:
01 -
Chilling the beef makes slicing it thin way easier
02 -
Cook in smaller amounts so the meat gets nice and brown
03 -
Getting rid of extra juices before the final step gives better results