Philly Cheesesteak

I wanted some easy meals for this week so I grabbed my cookbooks and flipped through for some easy meals. Philly Cheesesteak immediately jumped out at me. Hubby loves Philly Cheesesteak, and it sounded pretty good. This is the third recipe I’ve made from my America’s Test Kitchen cookbook. And I have to say, I’d definitely recommend this cookbook. So far, everything has been wonderful. This was a deliciously easy meal!

Philly Cheesesteak

3/4 – 1 pound sirloin steak, trimmed of fat
2 6-inch sub rolls, split lengthwise
1 Tbsp olive oil
1/2 large onion, sliced
salt & pepper
2-3 slices provolone cheese
mayonnaise (optional)

Cut the meat into 1-inch wide strips. Put on plate and freeze the meat until the exterior hardens but the interior remains soft, about 25 minutes. Do not freeze more than 30 minutes or meat will become grainy. Slice sirloin as thin as possible using a sharp knife or use food processor fitted with slicing disk.

Meanwhile, adjust an oven rack to the middle position and heat the oven to 400°F. If desired, spread mayonnaise on split rolls on a baking sheet. Bake 5 to 10 minutes. Heat the oil in a 12-inch nonstick skillet over high heat until shimmering. Add the onions and saute until softened and lightly browned, about 5 minutes. Add the shaved meat, salt & pepper and continue to cook until the beef is no longer pink, about 5 minutes.

Turn the heat to low, shingle the slice of cheese over the meat, and allow to melt, about 1 minute. Fold the melted cheese into the meat. Divide the meat and cheese mixture evenly among the toasted rolls.

Source: Adapted from America’s Test Kitchen Family Cookbook, America’s Test Kitchen, 2006.

Tagged as: Beef, Sandwich