Wednesday, October 20, 2010

Cheese steak subs

Being from the east coast, I love a good cheese steak sub. Unfortunately where we are currently station in New Mexico that's hard to find. I've yet to find a place that serves them! So one week when I was in the library I got one of Rachael Ray's cookbooks out and found a recipe for Philly Cheese Steaks. I altered her recipe a little, but this is her recipe. 


  • 1 tablespoon extra virgin olive oil (EVOO)
  • 2 large yellow onions, sliced very thin
  • Coarse salt and pepper or steak seasoning blend
  • 2 teaspoons extra virgin olive oil (EVOO)
  • 1 1/2 pounds lean beef tenderloin or sirloin, ask the butcher to slice the meat very thin
  • 1 teaspoon garlic salt
  • Freshly ground black pepper
  • 8 slices provolone cheese, from the deli counter
  • 4 soft Italian sandwich hoagie rolls (6-8 inches long), split lengthwise
Heat a medium saucepan over medium-high heat. Add 1 tablespoon EVOO, one turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, for 10 minutes or until onions are soft and caramel in color.

Heat a heavy griddle pan over medium-high to high heat. Wipe griddle with a drizzle of EVOO using a paper towel. Sear and cook thinly sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in two batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, and just before you remove them from heat, sprinkle them with garlic salt and pepper.

When all of the steaks are cooked, line each of your split rolls with two slices of provolone cheese. Pile one quarter of your meat and onions onto the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.

I used Steak-ums instead and chopped it up before I put it in my pan. I also cooked it with black pepper and the garlic salt. They may not taste just like the ones I use to get back east but they are close enough for me.

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