Friday, April 8, 2011
Philly cheesesteak sandwiches are a Philadelphia staple. Being a native of this great city, my mom sure knows how to make a mean one! According to her, Philly cheesesteaks are typically made with cheese whiz, however, my mom doesn't necessarily follow the rules when it comes to this meal. She refers to this perfect Sunday night dinner as a "gourmet cheesesteak sandwich." Last Sunday evening we all gathered at my parents house to sip on wine and eat a scrumptious home cooked meal. I did most of the cooking while she recited what to do and I can happily say that next time I'll be able to venture out on my own.
Gourmet Philly Cheesesteak
1.5 lbs roast beef, sliced
1 package sliced mushrooms
1 onion, sliced into half rings
10 Cheese Slices (pepper jack or provolone or whatever)
Toppings: tomato sauce, banana peppers (optional)
Preheat over to 250 degrees Fahrenheit. Chop the roast beef so that your slices are cut into smaller, bite sized pieces.
Heat a skilled over medium heat and swirl with oil. Add onions and mushrooms and season with salt and pepper. Saute until golden and cooked. (Note, I cooked the onions and mushrooms separately as not everyone likes mushrooms in my family). Set mixture aside.
Slice sub rolls and place two cheese slices (I used either Provolone or Pepper Jack) on rolls and place in the oven for about 5 minutes or until cheese has melted. Meanwhile, using the same pan, coat with oil and add the roast beef pieces. Season with salt and pepper. Cook the roast beef for about 6 minutes or until no longer pink.
Assemble the sandwiches by adding onions, mushrooms, and meat. While I prefer my sandwich just like this, my mom likes to put tomato sauce on hers for an extra kick. Feel free to top your with whatever you prefer. Enjoy!
Yields: 5 servings