These are the main reason I go to the fair. I had to learn how to make them so I didnt have to wait for only once a year
- 2 fresh Italian rolls or 2 kaiser rolls, split in half crosswise
- 1 white onion, thinly sliced
- 1⁄2 large green bell pepper, thinly sliced
- 1 teaspoon minced garlic
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄2 lb rib eye steak, very very thinly sliced
- 1⁄3 lb thinly sliced white processed cheese or 1⁄3 lb provolone cheese or 4 ounces melted Cheese Whiz
- ketchup, topping (optional)
- pepperoncini pepper, accompaniment
- olive oil
- Heat a cast-iron skillet or griddle over medium-high heat.
- When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes.
- Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds.
- Push off to 1 side of the griddle.
- Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes.
- Mix in the sauteed vegetables.
- Top with cheese slices and melt.
- Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.
This is very easy to prepare. The caramelized onions and peppers gives your sandwich a great look besides a great flavor. The kids even liked the onions. "Cheese Whiz", boy I just don't think it would do justice to a good cut of meat, so I used the provolone cheese. One thing I did different was not to cut my rib eye into thin slices. The butcher had cut my rib eye into 1/4-1/2 inch thick steaks so that is how I left them and fried them that way topped with the onions and pepper. I spread some butter on the Kaiser rolls and brown them in a skillet. Thanks for a great recipe! I sure hope more people try this.
Better than 5 stars! I tripled the recipe because I knew I would want more! I grew up north of Philadelphia (Doylestown) and lived there until I married/moved away at 21. For me, it's not really a recipe, but rather the technique of combining a few basic key ingredients. I think as long as you have (1) a really good hoagie-style roll and (2) steak/beef sliced extremely thin -- you have the basis for a good cheese steak. It's the add-ons for which everyone has their personal preferences. For me, I want green peppers, onions, and provolone so this recipe is "authentic" for me. Make sure the onions are nicely caramelized before you mix them in with the cooked beef. I used provolone cheese (personal favorite). To melt the cheese, I pushed two portions of the beef/onion/pepper mixture to one side on the griddle, topped them with cheese, put a little water on the griddle to create some steam, then covered with a pot lid for about 30 seconds. Mmmmmmm, perfection! This is a very messy recipe to make because there is so much splatter, but that's the charm of a Philly cheese steak.
If you love Philly Cheese Steaks this recipe is a keeper. Tasted like the real thing. Hubby rated this 6 stars !!! The minor changes I made were to use Monterey Pepper Jack cheese and used Mayo on the Hoagie buns, no other condiments used. Yummy, quick dinner for a weekday or weekend, could add a green salad and some nice baked fries and serve this to company for a relaxing, comforting, meal. I would double this recipe to have enough leftovers for two people!! Thanx for sharing such a great little recipe & bringing the Philly Cheese Steaks to our kitchen.