Philly Cheesesteaks

  1. Wrap the meat tightly in plastic wrap and put it into the freezer for 45 minutes.
  2. It should be firm but not completely frozen.
  3. Heat a large cast-iron skillet or a griddle over medium-high heat.
  4. Add 1 tablespoon of oil.
  5. Add the onions and peppers and season with salt and pepper.
  6. Cook until they are soft and lightly browned, 8 to 10 minutes.
  7. Reserve 1/2 cup cooked onions and peppers for another use, such as the Round 2 Recipe Chili Tostada.
  8. In a medium pot over medium heat, add 1 tablespoon oil.
  9. Stir in the flour and cook for 1 to 2 minutes.
  10. Whisk in the milk and cook until it just starts to bubble and thicken, 4 to 5 minutes.
  11. Turn off the heat and whisk in the cheese and cayenne.
  12. Stir occasionally as the cheese melts.
  13. Cover and keep warm.
  14. With a sharp knife, slice the meat into very thin strips.
  15. 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.
  16. Divide the onion and pepper mixture among the 4 rolls.
  17. 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)

Another recipe

Switch theme