Saturday, April 30, 2011

Philly Cheese Steak


INGREDIENTS

  • 2 to 2 1/2 pound strip loin, trimmed
  • Olive oil
  • Salt and freshly ground black pepper
  • Soft hoagie rolls
  • Provolone Cheese
  • Sauteed Mushrooms, recipe follows
  • Caramelized Onions, recipe follows
  • Sauteed Peppers, recipe follows

DIRECTIONS


Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
Cut your hoagie roll in half.  Cover with a light layer of butter on one side and provolone cheese on the other.  Put under your broiler until the cheese is melted and the bread is golden brown.  Set aside.
Place several slices of the meat on the bottom half of the roll, and top with the mushrooms, onions, and peppers.

Sauteed Mushrooms:
2 tablespoons olive oil
1 tablespoon butter
1 1/2 pounds mushrooms, coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper
Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
Caramelized Onions:
2 tablespoons butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
Sauteed Peppers:
2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper
Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

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