Sunday, June 14, 2015

Philly Cheesesteak Sandwich

4 crusty Italian Sub rolls (each approximately 6" long)
1 tbsp. olive oil
10 oz. frozen steak (round or sirloin), partially thawed
1 tbsp. olive oil
to taste: salt, pepper
1 yellow onion, chopped
1 green pepper, chopped
1 clove garlic, crushed
2 tbsp. olive oil
3/4 cup grated mozzarella cheese
1 cup marinara sauce (canned)

      In large skillet, heat 1 tbsp. olive oil until hot.  Put sub rolls, split-side down, in hot oil until crispy-brown on cut side only.  Repeat until all 4 rolls are toasted and set them aside.  Slice partially thawed steak into very thin (1/4") strips.  This is much easier to do when steak is frozen than if fully thawed.  Heat 1 tbsp. olive oil in skillet, add steak, cook over medium-high heat 5 - 7 minutes until cooked through and just beginning to brown.  Salt and pepper steak strips and set aside. Keep them warm in skillet or on a plate.  Heat 2 tbsp. olive oil in a skillet.  Sautè onion, pepper and garlic slowly over low heat until onions are very soft and beginning to caramelize, about 5 minutes.  Grate cheese. Heat marinara sauce on stovetop or in microwave.   Assemble sandwiches:  Pile 1/2 of steak strips on a toasted sub roll.  Top with 1/2 of onion/pepper mixture, 1/2 of grated cheese, and 1/2 of marina sauce.  Repeat for all 4 sandwiches.  Serve with Italian pickled peppers.

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