Tuesday, August 8, 2017

PHILLY CHEESE STEAK SANDWICHES

There has always been the debate over the type of cheese used on a Philly Cheese Steak. The three popular cheeses are Provolone, Swiss, White American, and the one I would never use - Cheez Whiz. Cheez Whiz was introduced because of convenience. I would say that the Provolone is my favorite cheese to use. I put slices on the bottom of the toasted roll and on top of the steak and caramelized onions. 



1 lb Strip Loin, T-Bone, or Rib Eye Steak
½ t onion powder
½ t garlic powder
2 t extra-light olive oil
Sea salt and finely ground black pepper

Place steak in freezer for about 2 hours. 
Slice the steak as thin as you possibly can with a sharp knife and then chop the meat.
Place in a bowl with the above ingredients, toss to combine, and refrigerate for one hour, while caramelizing the onions.

2 large yellow onions, cut in half and thinly sliced
1 T extra-virgin olive oil
1 T unsalted butter
12 thin slices Provolone cheese
2 Hoagie Rolls 

In a medium skillet sauté onions in oil and butter over medium-low heat for about 40 to 45 minutes, stirring often.
Spoon onions into a bowl, set aside and cover to keep warm. 
In the same skillet cook steak on high heat for about 3 or 4 minutes.
Season to taste with salt and pepper.
Open rolls and place under a broiler for just a couple of minutes to brown. 
Add 3 slices of Provolone to the bottom of each roll.

Divide the steak between the 2 rolls, then add the sautéed onions and top with the rest of the cheese slices.  
Heat under broiler for about one minute, or until cheese is melted but not burned.


Serves 2