Anthony and Megan made these for our Super Bowl Party this year.  They were a great hit.  They take a little bit of work, but they were delicious. They found this on Recipe Girl.



Philly Cheese Steak Sandwiches

Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes


  • 2 pounds skirt steak don't substitute any other kind
  • 4 8 inch soft Italian sub rolls
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 8 slices 8 ounces White American cheese


  • Trim fat from steak, if needed. Place steak on a large plate and freeze until very firm, at least 1 hour. Using a sharp knife, shave the frozen steak as thinly as possible against the grain. Mound the meat on a cutting board and chop coarsely with your knife, 10 to 20 times. (we skipped this step)
  • Heat 1 tablespoon oil in large skillet, heat until just smoking. Add half the meat in and even layer and cook until well-browned, 4-5 minutes. Stir and continue cooking until meat is no longer pink. Transfer the meat to a colander to drain. Wipe the skillet with paper towels and repeat with the remaining tablespoon of oil and remaining meat.
  • Return all meat to skillet and add salt and pepper. Cook stirring until meat is warmed through.
  • Reduce heat to low, sprinkle with Parmesan cheese, and layer American cheese over the top. Let cheese melt, about 2 minutes. Fold the melted cheese into the meat thoroughly.
  • Adjust oven rack to the middle position and heat oven to 400 degrees. Split rolls open, spread on baking sheet, and toast until lightly browned. Watch closely, they burn quickly.
  • Divide the mixture evenly among the toasted rolls and serve.


We sliced 1/2 sweet onion thinly and sautéed it in a little oil along with a thinly sliced green bell pepper. We topped the meat with the onion and peppers.
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