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Philly-style Cheese Steak
by Kathy Gunst for Ile de France®
Those famous beef, onion, and pepper sandwiches that Philadelphia is famous for translate beautifully when you add thin slices of creamy Brie to the sautéed beef and vegetables. Layer the ingredients on a hero or bulky roll and you've got the makings of a truly great sandwich. The beef and vegetables can be made ahead of time, but assemble the sandwiches at the last minute for the best results. Serve with ice cold beer.
Preparation time: 8 minutes
Cooking time: 20 minutes
Level of difficulty: Easy
Serves 3 to 6
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Ingredients:
4 1/2 oz.
Ile de France Le Brie, thinly
sliced |
1 Lb. flat
iron, top round, or tenderloin
steak |
About 2 1/2
Tbsp. Olive oil |
1 medium
Onion, white or red, thinly
sliced |
1 medium
sized Green pepper, cored and
thinly sliced |
Salt and
freshly ground black pepper |
3 large Hero
rolls or bulky or hoagie rolls,
about 10 inches long, or large
and wide |
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Directions:
- Wrap the meat in plastic wrap and place in the freezer for 45 minutes.In a large skillet, heat 1 ½ tablespoons of the oil and place over moderately low heat. Add the onion and let cook, stirring occasionally, for 5 minutes. Add the pepper strips, salt and pepper and cook, stirring occasionally, for 10 minutes. The vegetables should be a light golden brown and soft. Remove from the skillet.
- Remove the meat from the freezer and using a very sharp knife very thinly slice the meat. Freezing it slightly will make it easier to slice.
- Heat the remaining tablespoon of oil in the skillet over moderately high heat. Add the beef, salt, and pepper and cook, stirring, for about 4 minutes, or until just cooked through and brown. Push the meat to the side of the skillet and add the cooked vegetables to the other side to warm them up.
- Preheat the oven to 400 degrees. Heat the rolls for 5 minutes or until warm. Slice them open lengthwise and divide the beef and vegetables between the 3 rolls. Divide the cheese slices on top of the hot beef and vegetables and close the sandwich pressing down lightly so the heat of the beef will slightly melt the cheese. Cut the sandwich in half and serve warm.
By Kathy Gunst
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Grace DiBiase
30 Sep 2008, 10:47
This is my next recipe to try tonight. Thank you Grace
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