Cheesesteaks
Satisfy your cravings with these juicy, cheesy steak sandwiches. Tender slices of beef are cooked to perfection and topped with melted provolone cheese. Layered on a crusty French or Italian roll and topped with a savory onion and pepper mixture, these sandwiches are a delicious comfort food choice. Perfect for a hearty meal any day of the week!
— Constant Cookbook
Ingredients
- 1 1/4 lbs. boneless beef top loin or rib-eye steak, in one piece
- 2 Tbs. olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced crosswise
- 2 cloves garlic, minced
- Kosher salt and freshly ground pepper
- Canola oil as needed
- 6 ounces provolone cheese, thinly sliced
- 4 crusty French or Italian rolls, split
Instructions
- Freeze the meat until it is firm but not frozen, about 1 hour. Using a sharp, thin-bladed knife, cut the meat across the grain into slices 1⁄4 inch thick. Using a meat pounder, pound the meat until it is a uniform 1⁄8 inch thick or thinner. Cut into pieces about 4 by 3 inches.
- Meanwhile, in a frying pan, heat the olive oil over medium heat. Add the onion and bell pepper and stir well. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until very tender, 25 to 30 minutes. Uncover and stir in the garlic. Cook until the garlic is tender, 2 to 3 minutes more. Season with salt and pepper. Set aside.
- Preheat the broiler. Heat a large griddle or 2 frying pans over medium-high heat until hot. Lightly oil the griddle, or add 1 Tbs. canola oil to each frying pan and tilt to coat the bottoms evenly with the oil. Add the meat slices and cook until browned on the undersides, about 1 minute. Turn the meat slices and divide on the griddle into 4 equal mounds. Top each mound with an equal amount of the provolone.
- Cook until the undersides of the mounds are browned and the cheese is beginning to melt, about 1 minute longer.
- Meanwhile, place the rolls, split side up, on a baking sheet and toast under the broiler until lightly crisped, about 1 minute. Transfer the rolls to plates. Using a metal spatula, transfer each mound of beef and cheese onto a toasted roll bottom. Spoon an equal amount of the onion-pepper mixture onto each mound, place the top of the roll on top and serve at once. Makes 4 sandwiches.
- Variation: Mozzarella, mild cheddar and Monterey jack cheese are all good choices to replace the provolone. Instead of the onion-pepper mixture, cook only one or the other. Or, top the mounds of beef and cheese with warm marinara sauce.
- Adapted from Williams-Sonoma <i>Comfort Food,</i> by Rick Rodgers (Oxmoor House, 2009).
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