Simple Cheesesteak Sandwich

There's a restaurant in the next town over that makes these incredibly large Cheesesteak sandwiches.  The roll is twice the size as the one I use and it's filled to the brim with shaved steak, sauteed peppers and onions and smothered in provolone cheese.  They are good, but they aren't great.  The problem is the meat is dry and there's just too much stuff.  Although this isn't made with the traditional shaved steak, the quality of steak ensures a moist and fulfilling sandwich.

I purchase steaks when they're on sale and freeze them, specifically for this purpose, one to a bag.  I can take the steak out of the freezer the night before and it's ready for either lunch or dinner.  It's such a simple yet satisfying meal with tons of flavor.  Use a traditional sandwich roll or make them homemade with  this recipe.  Either way, they are fantastic.  It goes without saying, this is one of my husband's favorite meals.

Simple Cheesesteak Sandwich

1 beef steak (strip, Delmonico, or porterhouse will all work)
1 pepper (we prefer green)
1/2 a large onion
2 t. canola (or other) oil
1 slice Provolone cheese per sandwich (cheddar, Gruyere, american, etc. will certainly work and will add a different flavor)
1 Sandwich Roll per sandwich
Condiments, if desired

Cut the pepper and onion into strips.  Saute in a pan, over medium heat, that you've added a teaspoon of canola oil to.  Saute until they reach the desired texture, trying to to stir too often so they can brown, 5-10 minutes.

While the peppers and onions are sauteing, season the meat on both sides with salt, pepper and/or any other preferred seasoning.  If it's still slightly frozen that's ok, it will make it easier to slice thinly.  Trim the fat from the outside of the steak and discard.  Slice the steak thinly, against the grain.

Remove the onions and peppers from the pan, add 1 t. oil and the meat.  Saute over medium heat, turning to ensure even cooking, until it reaches the desired level of cooking, 3-6 minutes.  If you don't have a large enough saute pan to keep the meat in one layer, cook the meat in 2 or more sections.

When the meat is cooked thoroughly, add the cheese slices to the top, covering as much meat as possible, and remove the pan from the heat.  This will allow the cheese to begin melting.

Prepare the rolls with any condiments you choose to add {we use a small amount of mayo only}.  Add the peppers and onions, then a scoop of the meat, keeping the melted cheese on the top.



Mary Ann said...

This looks yummy, and I've never made one from scratch... I'll give it a try!

Winnie said...

Sounds so delicious. I have to pick up some steak this weekend. I have onions and peppers!