Sunday, November 09, 2008

Philadelphia Cheese Steak Sandwich

2 tablespoons olive oil
2 medium onions, sliced as thin as possible and rings separated
1/2 cup sliced mushrooms
1 Poblano pepper, sliced thin
12 ounces chipped steak (thin sliced eye of round, rib eye, or sirloin tip roast)*
Salt and coarsely ground black pepper
1/3 cup Cheese Whiz
1 Italian, French or hoagie roll (I used a fresh small loaf of French bread and scooped some of the bread out of its middle to reduce its bulk--PKS)

* Freeze steak before sliced. Slice it paper thin.

In a large frying pan over high heat, add olive oil and heat so that a drop of water will sizzle when you drop it in the oil; lower heat to medium. Add onions, pepper slices, and mushrooms, stir and cook until mushrooms darken, and onions and peppers soften and start to look transparent. In a second pan, add steak slices and cook for 3 minutes or until meat lightly browns. Add salt and pepper to taste.

Transfer cooked meat mixture to onion pan and form into a long pile across pan. Melt Cheese Whiz in the microwave for about a minute.

Slice bread lengthwise and toast cut-side down in now-empty meat pan for a few minutes. Flip over and using a spatula, scoop meat mixture and lay on bread. Ladle melted Cheese Whiz on top and slice sandwich into 2 to 4 pieces.

Makes 2 servings.

No comments:

Blog Archive