Heather's Philly Cheese Steak


4 Rib-eye steaks (6 to 8 ounces each) I just did one steak per person
1 Large yellow onion (sliced up)
1 package cremini mushrooms (8 ounces)
4 Garlic cloves (minced)
Salt& pepper to taste
Provolone Cheese, sliced (4- 6 ounces)
6 Hoagie rolls (if you can't find them Italian bread rolls would work) 4
3 tablespoons Olive Oil


First thing you want to do is heat a large heavy bottom skillet on medium heat. Then place your Rib-eye steaks in the freezer. The steaks have to be in the freezer for 1 hour. While the skillet is heating up slice up the onion into 2 inch strips and set them in a bowl to the side. Slice up the bell pepper remove all the seeds and pith (the white stiff inside the pepper) and set aside. Slice up the mushrooms and set to the side. Mince the garlic and set it to the side. At this point your skillet should be nice and hot. This is an important step in cooking and will help the things you are cooking actually turn out the way you had planned! Now we want to caramelize the onions. The r
Put the olive oil in the pan to coat the pan. Start with 1 tablespoon and if your pan is larger and needs 2 tablespoons then add that to make sure the bottom of the pan is coated then throw in the onions. Now all you do it wait. You let the onions cook stirring every few minutes so they do not stick to the bottom of the pan. If they look like they are drying out you can add water to the pan. Just add a tablespoon at a time. The closer the onions get to being done the more often you will need to scrap the pan and stir them around so they do not burn.
When the onions are about half way toward being down you can throw in the peppers (at about the 20 minute mark.) Then after 30 minutes throw in the mushrooms. After 45 minutes your onions should be caramelized the peppers should be cooked down and firm yet soft and the mushrooms should be cooked and browned. When this has happened you need to transfer the onions, peppers and mushrooms to a plate and tent with foil. DO NOT TURN YOUR SKILET OFF let it continue to heat for when you cook the meat.
At this point your steaks will have been in the freezer for 1 hour. This will make it easy for you to slice them into paper thin slices. You can avoid this step all together if you have a nice butcher who wants to slice the meat up for you! I did it this way in case you don't have this as an option to show you that you can do it yourself too and without a meat slicer! Pull out one steak at a time and with your sharpest knife slice against the grain of the steak as thin as you can. After you meat is sliced place it in a bowl or on a plate and salt and pepper it. I probably used 1 teaspoon of sea salt and 1 tablespoon of fresh ground black pepper. Stir the m
In your hot skillet put in 1 tablespoon of olive oil to coat the pan a little and throw in your steak. You want to cook it in sections. You do not want so much meat in the pan that it does not brown. You want to cook it for about 1 minute per side or just until it is not pink.
You want to cut it up with a metal spatula as you are turning it to cut it up some more. Plate the meat and cook the next batch until all the meat is cooked. Dump the onion, pepper and mushroom mixture onto your cooked meat and stir it up.
Turn your broiler in your oven on to high. Cut your sandwich rolls so that they are open but still connected in the back so they are only cut 3/4 of the way. Place a slice of cheese on the inside of each roll.
Top with the meat mixture and the place cheese on top of the steak mixture. I put 4 to 6 ounces of cheese in the recipe depending on how cheesey you want it but you just want to make sure there is enough on top to get all the meat you piled up cheesey. Place it it the broiler for 5 minutes. You want it to broil until the cheese is melted and slightly browned. This could take more or less time depending on your oven.
Once the sandwiches are done in the broiler you are ready to plate and serve!
For step by step photos go to http://www.sweetsins2share.com/




This is a wonderful simple Philly Cheese Steak Sandwich that is sure to be a crowd pleaser!




Monday, July 4, 2011 - 3:06pm


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