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Pete's Philly Cheese Steak

Ingredients:

1.5 - 2 lbs. Steak (Flank or Skirt is best, but you can use just about any type)
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
1/2-1 tsp Seasoned Salt
2 rolls (try to find something pretty spongy... not too dense)
Salt/Pepper

This will make 2 gigantic sandwiches.

You can cut the steak into thin strips against the grain. Season with season salt and set aside. If you are using a thick steak you may want to freeze it a bit first. This makes it easier to cut into thin strips. OR (and I prefer this) just keep the flank or skirt steak whole rub with salt and pepper. Broil it (about 2-3 mins a side) and let rest.

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. Stir in Seasoned Salt when it's pretty goopy. Adjust to taste... certain cheese are naturally saltier than others.

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...)

Submitted by: Pete on February 26, 2013, 9:52 pm

This recipe is included in 1 recipe book.
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