Recipe: Cheese Steak Sandwiches

Cheese Steak Sandwich on one of my Po' Boy rolls

Cheese Steak Sandwich on one of my Po’ Boy rolls

I use mustard which anyone from Philly will tell you is heresy. Fine; all the more for me. Makes 3 sandwiches.

1 lb shaved steak*
1 medium onion, sliced
1/2 lb sliced mushrooms (optional)
Olive oil
Yellow mustard
Vinegar peppers (recommended, if you can get them) or pepperoncini, crushed pepper spread etc.
6 slices sharp or regular Provolone
3 8-inch Po’ Boy rolls or generic sub sandwich rolls

Method: Heat a generous spoonful of oil in a skillet; add onions and saute till limp; add optional mushrooms and saute till light brown; add shaved steak and saute, moving it around in the skillet, till it has lost any pink color. The meat will give off a lot of liquid; continue cooking 2-3 minutes to reduce it slightly.

Meanwhile, preheat oven to 350 degrees**. Slice each roll lengthwise and slather a generous amount of mustard on each side. Spoon on 1/3 of the steak/saute mixture and a couple spoonfuls of the cooking liquid. Add a good helping of peppers then finish with two slices of Provolone. Wrap tightly in aluminum foil and bake 20 minutes or until cheese is melted. Eat right away.

shaved steak

Shaved Steak

  • To make shaved steak, freeze a sirloin or other tender cut (or defrost a frozen steak) just to the consistency when you can cut it with a sharp knife. Shave into very thin slices. Don’t worry about the appearance of the slices since everything will melt together in the sandwich.

** If you have some hard, stale rolls you can actually heat the assembled sandwiches in the microwave and save 15 minutes. But fresh, tender rolls will yield an unsatisfactory, mushy result.

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