Philly Cheese Steak Sandwiches

Philly Cheesesteak

[photo: unknown]

 A good cheese steak sandwich always tastes great. The thinner the meat, the better I like it. Hot, melty cheese and fresh peppers add the right flavor balance with the beef. I’ve seen some people put actual “Philly” cream cheese on these, but I don’t like that at all. I like a little bit of mayo on the bread, but that’s it. No need for anything extra. Enjoy!

Philly Cheese Steak Sandwiches
Serves: 2                                                 Preheat Oven Temp: N/A

Ingredients List
2 french bread rolls
1/2 lb deli roast beef (sliced wafer thin)
1 small white onion, sliced thin
1 green bell pepper, sliced thin
2 tsp. garlic, minced
1/2 lb. provolone cheese slices
olive oil
salt and pepper


1 Heat a griddle or a large saute pan over medium-high heat. Cover the bottom with olive oil.
2 Add the onions and bell pepper and cook, stirring, until caramelized, about 6 to 8 minutes.
3 Add the garlic, salt, and pepper, and cook for an additional 30 seconds. Push the mixture off to one side of the griddle.
4 Add the meat to the hot part of the griddle.
5 Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is hot and no longer pink, about 2 minutes.
6 Mix the meat and the caramelized onions and bell pepper together.
7 Divide into 2 portions. Top both portions with the provolone cheese.
8 Slice the bread lengthwise and open. You can spread a little mayonnaise on if desired.
9 Fill the bread with each of the melted piles of meat.
10 Serve immediately.


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