Philly Cheese Steak Sandwiches
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.
- 2 lbs skirt steak don't substitute any other kind
- 4 8 inch soft Italian sub rolls
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup grated Parmesan cheese
- 8 slices 8 oz 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.