Sunday, January 15, 2012

Philly Cheese Steak

Last week For the Broncos and Steelers I made these Philly cheese steaks. My husband, my Mom and I were cheering for the Broncos, my brother the Steelers. We had a few other things out too. But this where good. The only thing it was missing was the peppers, needed that kick. But it was very simple to make. Fast cooking too.

2 tbsp Vegetable oil
2 medium onions, sliced thin
1/2 cups sliced mushrooms, we left off since only one out of 6 likes mushrooms
12 oz chipped steak (very thin-sliced eye of round, rib eye or sirloin tip roast cut into 1 inch slices)
Salt and pepper to taste
Cheese Whiz or provolone, we used provolone
1 (8 inch) Italian loaf, Hoagie roll or french baguette (we used the baguette)
dill pickle spears, we left off

In a large frying pan over high heat, add olive oil and heat so that a drop of water will sizzle when you drop it in the oil; lower heat to medium. Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent. Add steak slices and cook for approximately 3 minutes or until meat is lightly browned. Add salt and pepper to taste.
Heap cooked meat mixture in a long length-wise pile across the frying pan, Lay cheese slices over meat until melted. If using Cheese Whiz, melt in a double boiler or in the microwave.
Slice bread lengthwise. Using a spatula, scoop 1/2 the meat mixture and cheese and lay on bread with cheese on top. If using melted Cheese Whiz, ladle it on top. If you're using Cheez Whiz, don't use too much or it can overpower the sandwich's taste.
Slice sandwich into 2 or 4 pieces, and serve with a dill pickle.
Each sandwich makes 2 servings.

1 comment:

Michelle said...

They were good, and, yes, needed a kick!