Ladies, I don’t know too many who don’t enjoy a hearty cheesesteak sandwich while they are enjoying a Sunday afternoon game. I like to make them at home sometimes instead of ordering out. The great thing about a cheesesteak is you can customize it to your liking with assorted toppings and sauces I will provide you a basic recipe and some suggestions for add ons as well. I would suggest serving the cheesesteak with French Fries, Sweet Potato Fries, or Onion Rings.
3-4 tablespoons of cooking oil (Extra Virgin Olive Oil is my preference)
1 pound Rib Eye frozen, then cut very thin (if you have a butcher that can slice it thin for you even better. The thinner the better because it is able to cook quickly and remain tender)
1 Onion, thinly sliced (optional)
1 Green and Red Pepper, cut into strips (optional)
1 pkg of Mushroom,s sliced
Provolone Cheese(my favorite), Or Mozzeralla ( actually you can use whatever kind of cheese you like Philly folks use Cheese Wiz)
4 Hoagie rolls (The roll is the most important part in my opinion. Don’t skim, get a nice italian loaf from the bakery or gourmet store if possible)
1. In a cast Iron Skillet or frying pan heat oil on Med High Heat. sautee whichever Veggies you choose to use. and then set aside. (preheat Oven to 350)
2. Add a little more oil to the pan and heat. Add meat to pan and add salt, pepper and garlic to taste. Cook until no longer pink, should not take very long BE SURE NOT TO OVER COOK!!!! Add the veggies back to the meat and combine (this ensures that you get some veggies and meat in every bite!)
3. Slice open bread and add a generous portion of meat & vegetable mixture and cover with cheese. Place in oven and allow cheese to melt and bread to warm. Remove from oven Cut in half and serve with sides and condiments.
Topping and Sauce Suggestions:
A1 steak sauce
Pickled Italian Peppers
Pickles (my FAVORITE!)
Shredded Lettuce & tomato (for a hoagie)