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 Traditional Phily Cheese Steak.
Basic ingredients, easy recipe, done in under 1/2 hour. |
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| Ingredients: | |||||
| 1 1/2 lb | Rib -eye beef | ||||
| 4 ea | Roll of choice--hogie, etc. | ||||
| 1 large | Onion, white or yellow | ||||
| 1 large | Red pepper | ||||
| 1 large | Green pepper | ||||
| 1 cup | sweet & hot peppers (optional) | ||||
| 8 slice | provolone cheese | ||||
| 2 tbs | Olive oil | ||||
| Directions: | |||||
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Step 1
Slice the rib-eye steak as thinly as possible. Most Asian markets will sell very thin pre-sliced rib eye for use in Korean BBQ. If you do not have an Asian store nearby, partially freeze the beef. This allows you to slice it more thinly than when it has thawed. You can use other types of beef but you may need to cook them for a little longer for them to become tender. Step 2 Slice the onion and separate into rings. Step 3 Core and de-seed the peppers, and slice into thin strips. Step 4 Heat the olive oil in a wide frying pan. Step 5 When it comes up to temperature, add the onions and peppers. Step 6 Cook them for five minutes, stirring occasionally so the onions are cooked but not colored and the peppers are soft. Step 7 Transfer the onions and peppers to a bowl. Step 8 Return the frying pan to the heat and add the beef. Step 9 Cook the beef, searing on both sides. I like to add a little water once they have seared to make a delicious jus, which soaks into the bread in the end result. Step 10 Add a pinch of salt and a good twist of black pepper. Step 11 Cook the beef slices until tender and then return the onions and peppers to the pan. Step 12 Mix the beef, onions and peppers well and then layer the top with the slices of provolone cheese. Step 13 While the cheese is melting, split and lightly toast the hot-dog buns. Step 14 When the cheese has melted, stir it well into the mixture of beef, onions and peppers. Step 15 Layer the mixture onto your hot-dog buns and serve. |
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