Philly Cheesesteaks
- 1 pound top round London broil
- 3 tablespoons canola oil
- 2 medium onions, sliced
- 2 green peppers, cut into strips
- Kosher salt and freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 cup whole milk, warm
- 1 cup shredded provolone
- 1/4 teaspoon cayenne pepper
- Four 5-inch sub rolls, split
- Wrap the meat tightly in plastic wrap and put it into the freezer for 45 minutes.
- It should be firm but not completely frozen.
- Heat a large cast-iron skillet or a griddle over medium-high heat.
- Add 1 tablespoon of oil.
- Add the onions and peppers and season with salt and pepper.
- Cook until they are soft and lightly browned, 8 to 10 minutes.
- Reserve 1/2 cup cooked onions and peppers for another use, such as the Round 2 Recipe Chili Tostada.
- In a medium pot over medium heat, add 1 tablespoon oil.
- Stir in the flour and cook for 1 to 2 minutes.
- Whisk in the milk and cook until it just starts to bubble and thicken, 4 to 5 minutes.
- Turn off the heat and whisk in the cheese and cayenne.
- Stir occasionally as the cheese melts.
- Cover and keep warm.
- With a sharp knife, slice the meat into very thin strips.
- In a large skillet over medium-high heat, add the remaining tablespoon of oil and cook the meat until it is done to your liking, 1 to 3 minutes per side.
- Divide the onion and pepper mixture among the 4 rolls.
- Top with the meat and the cheese sauce.
broil, canola oil, onions, green peppers, kosher salt, flour, milk, provolone, cayenne pepper, rolls
Taken from www.foodnetwork.com/recipes/sandra-lee/philly-cheesesteaks-recipe.html (may not work)