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.

Print Recipe

Prep Time 1 15

Cook Time 15

Total Time 1 30

Course Main Course

Ingredients

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

Instructions

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.

Notes

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.

Keyword Sandwich