Philly Cheese Steak
1 pound top loin or sirloin, sliced as thin as possible (ask for it to be sliced on a meat slicer from your butcher, if possible)
2 tablespoons vegetable oil
4 tablespoons olive oil, divided
1 yellow onion, julienned
1 pint cremini mushrooms, quartered
1 green bell pepper, seeded and sliced thin
salt and pepper
8 slices white American cheese, sliced thin
4 hoagie rolls (Amoroso brand is my favorite)
Heat a sauté pan over medium-low heat with 1 tablespoon of olive oil. Add the onions and cook, stirring occasionally until caramelized, about 20-25 minutes. Season to taste with salt and pepper and set aside to keep warm.
Meanwhile, heat another sauté pan over medium heat, add 2 tablespoon of olive oil. Sauté the mushrooms until golden brown and all of the liquid has cooked out, about 10-15 minutes. Season to taste with salt and pepper and set aside to keep warm and don’t wash the sauté pan; place the same pan over medium heat with the remaining olive oil, add the green peppers and cook until soft and a little golden, about 8-10 minutes. Season to taste with salt and pepper, and set aside to keep warm.
Using the same sauté pan over medium heat, add the vegetable oil; add the meat, sauté it quickly seasoning with salt and pepper; when just cooked through, top with the cheese and stir to melt quickly.
Place in a hoagie roll with peppers, onions and mushrooms.
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