Pete's Philly Cheese Steak
1.5 - 2 lbs. steak (I use London broil) part-way frozen and sliced thin against the grain.
1 Red Pepper sliced into strips
1 Green Pepper sliced into strips
1/2 brown onion, quartered then sliced
4 Tbsp olive oil (divided, 2 each)
8 oz. block of cream cheese
8 oz. mild/medium cheddar
2 rolls (try to find something pretty spongy... not too dense)
This will make 2 gigantic sandwiches.
First, put the steak in the freezer. Unless you have an industrial meat slicer, you'll need
to get the meat really cold to slice it thin. Leave it in there about an hour. To where it's
pretty solid but not yet frozen. Then cut it into thin strips against the grain. Season with
season salt and set aside.
Add 2 Tbsp olive oil to a large pan, crank up the heat and stir fry the peppers and onions with
some salt and pepper. Fry the veggies till the onions start turning a nice brown color, and the
peppers get soft and a little charred.
Meanwhile put a small pot or medium saucepan over low heat and begin melting the block of cream
cheese. Be patient, keep the heat on low. Once the cream cheese melts, add the cheddar and stir it
in. Keep the heat on low.
Add 2 Tbsp olive oil to another large pan and stir fry the meat. (Get the pan/oil nice and hot
before adding the meat) Add salt and pepper to taste. (I use about 1/2 teaspoon each... sea salt
and black pepper) Depending on how hot your pan is, how thin you've sliced the meat, and how
cold the meat is to begin with this will take anywhere from 4-10 minutes. You can tell by sight and
feel. It should have a good dark color on both sides, and you should almost be able to cut through
it by pressing down with a spatula.
Open the rolls, throw a bunch of meat in there, throw a bunch of peppers/onions in there, and then
pour hot cheese sauce over the top. The ratio of meat to bun is important here. If the rolls are
too dense (like the french rolls in the photo), scoop them out a bit with a spoon, steam them (put
them on top of the veggies while they're stir frying), and/or slice some bread off the outside.
You don't want a mouth full of dry bread and then just a little meat/cheese... you can also
wrap the whole sandwich in aluminum foil and put it in the toaster oven for a bit. This will help
the flavors marry and steam the rolls a bit. (not too long or the rolls could get toasted...)