Tuesday, March 23, 2010

Philly Cheesesteak Night

In Philly or anywhere a Philly Cheesesteaks when cooked right is a meal we enjoy!  Although we don't like ours with the tradition "whiz."  Ah, but you know what they say, "When in Rome..."  Pat's or Geno's are famous, but the line is always too long for me.  Jim's is famous but not near as crowded.  There is a little place across from the historic Christ Church I like, but I can't remember the name.

Tonight we are going to make the Philly sandwiches and garlic parsley fries. 

Recipe courtesy Emeril Lagasse
Prep Time:10 min
Cook Time:10 min
Level: Easy
Serves: 2 sandwiches

• 2 fresh Italian sandwich rolls/kaiser buns, split in half crosswise
• 1 white onion, thinly sliced
• 1/2 large green bell pepper, thinly sliced
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 pound rib-eye steak, very very thinly shaved or sliced or strip sir loin
• 1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
• Italian pickled peppers, accompaniment
• Mushrooms – sautéed optional

Preheat the oven to 200 degrees F.

Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

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