Philly Cheese Steak Sandwich
|Boneless beef rib eye steaks||8 Ounce (1 1/2 Inches Thick)|
|Italian rolls||4 , split|
|Olive oil||3 Tablespoon|
|Yellow onions||2 Large, peeled and slivered to make about 3 cups|
|Sweet red pepper||1 Large, cut into strips|
|Sweet green pepper||1 Large, cut into strips|
|Fresh mushrooms||4 Ounce, sliced to make 1 1/2 cups|
|Processed cheese spread||1 Cup (16 tbs), heated (Pasteurized)|
1. Place the steak in the freezer for 15 minutes or just until firm. Using a very sharp knife, cut the meat across the gram into very thin slices. Preheat the oven to 350°F. Wrap the rolls in foil and place in the oven to warm.
2. On a nonstick griddle or in a 12-inch nonstick skillet, heat 1 tablespoon of the oil over moderately high heat. Add the onions and saute for 8 minutes or until caramelized. Transfer to a bowl and cover to keep warm. Add 1 more tablespoon of oil, then the sweet peppers and mushrooms; saute for 5 minutes or until soft; transfer to a plate and cover to keep warm.
3. Add the remaining tablespoon of oil to the skillet, then the beef, and cook, turning and flipping constantly, for 3 minutes or until the steak is sizzling and the way you like it. For each sandwich, stuff a roll with 1/4 each of the steak slices, onions, and pepper mixture, then spoon on 1/4 cup of the cheese.