It's good to be back!
No messing around this morning, I'm posting the recipe for my stupendous Philly Cheese Steaks that I made last night. Now I've never had an authentic one from Philadelphia, so I do not make any claims to their authenticity. They just taste damn good, that's all!
Philly Cheese Steaks
- 1 1/2 lbs. ribeye steak, boned, trimmed, and sliced thinly
- 2 large yellow onions, sliced into thin strips
- 1 clove garlic, crushed
- 1 green pepper cut into strips (optional)
- 2/3 lb. provolone cheese, sliced thin
- olive oil
- kosher salt
- 1/3 C worcestershire sauce
- 4 hoagie rolls, split horizontally (I used poppyseed hoagie rolls from the deli)
- pickled italian banana pepper rings (optional)
After cutting ribeye into strips, put into a ziplock bag with worcestershire sauce and a few pinches of kosher salt. Shake the bag and let sit for an hour to marinate.
Heat a cast iron skillet over high heat until sizzly hot (how's that for descriptive?). Add oil, and saute onions, garlic, and green peppers on medium high heat until carmelized (about 8 minutes). Remove veggies from the skillet and add steak. Saute quickly, always moving the meat so that it doesn't overcook. Add veggies back to the skillet and mix well. Layer the cheese over the skillet, turn off the heat, and cover. Let sit for two minutes so that the cheese can melt.
In the meantime, toast or broil the split rolls. Remove the extra soft bread in the centers and stuff with the skillet mixture. Top with pickled banana peppers (optonal).
I hope you like them! I'm off to walk the dog, who got her first taste of a steak bone yesterday. At first she didn't know what to do with it, but that didn't last long!