This past summer I visited my parents in Southern New Jersey for a few days. They are just over half an hour from Philadelphia – home of the Philly Cheese Steak Sandwich. I did have a great sandwich during my visit. Upon my return to California I wanted to make it from scratch, not using the frozen minute steak product that I have used in the past. After a quick search on the internet I discovered that the best meat to use is Rib Eye. There is no going back! Delicious. The first two times I made it I completely forgot to take pictures of my sandwiches, so of course.. I had to make them again (and forgot again) and again. I prefer them on a good crunchy French roll, but a Kaiser roll will do the job.
In order to slice the steaks paper thin, it really helps to freeze the steaks for 45 minutes before slicing them and having a nicely sharpened chefs knife will make it an easy process as well.
Philly Cheese Steak Sandwiches
- 3 rib eye steaks, freeze 45 minutes before slicing super thin against the grain
- salt and pepper to taste
- sweet onion (like Maui or Walla Walla or other), sliced thinly
- bell peppers (red, green, yellow as you desire) washed, stem and seeds removed, sliced thinly
- mushrooms, cleaned and sliced thinly
- Provolone Cheese (2 slices per sandwich)
- 4 crunchy French rolls, split in half and toasted
Freeze the steaks for 45 minutes to help the meat become a little stiffer and easier to slice paper thin. I remove the bone first as well as large pieces of fat before slicing. Using a nicely sharpened knife begin cutting each steak thinly at across the grain. You want it to be as thin as possible.
Season the steak with salt and pepper.
Slice your French rolls and toast them under the broiler.
In a large non stick skillet saute the thinly sliced onions in about 1 tablespoon of canola oil. Season the onions with salt and pepper and cook over medium high heat until the onions have softened and caramelized. Remove the onions to a bowl and over with foil to keep warm. Saute the peppers next, using the same skillet. When the peppers are softened, remove them to a second bowl. Next, saute the mushrooms in the same skillet until they are golden brown, adding more oil if necessary and seasoning with salt and pepper. Remove to a bowl and cover with foil.
Heat the same skillet over High- medium high heat and add 1 teaspoon of canola oil. Add a quarter of the shaved steak to the pan and cook for 1 minute. Stir. Cook an additional minute or two as you desire. Mound the steak in one area of the skillet and top with two slices of provolone cheese. Allow the cheese to melt. With a spatula, carefully lift the cheese topped steak and place on the toasted roll.
Repeat with remaining steak.
I like to have each person top their cheese steak sandwiches with sauteed onions, mushrooms, or peppers as desired.