Cheesesteaks

Ingredients (2 Servings)

  • 14-16oz boneless short ribs, or ribeye
  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 1 not-green bell pepper, sliced
  • 8oz mushroooms, sliced
  • 1.5oz sliced cheese (American and/or provolone)
  • 1 tablespoon + a little extra olive oil
  • red wine vinegar
  • 2 sub rolls
  • kosher salt
  • pepper

Directions

Veggies (can be made ahead of time)

  1. Slice the onions, peppers, and mushrooms.
  2. Add 1 tablespoon olive oil to a deep + wide pan, heat on medium-high.
  3. Add the veggies, season with salt and pepper, stir frequently.
  4. After 10 minutes, reduce heat to medium, add a few splashes of red wine vinegar.
  5. Cook the veggies, stirring occasionally, until they are soft (another 20 minutes or so). Add more red wine vinegar, salt, and pepper to taste.
  6. Store veggies for later!

Cheesesteaks

  1. Put the steak in the freezer for 40-50 minutes, enough that it becomes firm but not fully frozen.
  2. Slice the steak into very thin strips, divided into separate portions for each sandwich, shaped like the sub rolls they will be served on.
  3. Heat a cast iron skillet on medium-high.
  4. Add a small amount of olive oil to the skillet -- shouldn't need much, there should be plenty of fat from the steaks.
  5. Add 1 portion of steak to the skillet. Do the chopping/pulling apart thing with a metal spatula (we want smaller chopped pieces of steak, not large bites). Season with salt and pepper.
  6. After a few minutes, add a portion of the veggies directly on top of the steak, then add sliced cheese on top of the veggies.
  7. Reduce heat to medium. Let that cheese melt!
  8. When it's all melty, transfer the cheesesteak to a sub roll.
  9. Wrap the sub up in aluminum foil and parchment paper if you want to be "fancy" -- probably not an accurate term for a cheesesteak -- then slice the sandwiches into 2, and serve.

Notes

  • Suggested side dish: garlic parmesan oven baked fries (recipe coming soon)
  • If you have more cheesesteaks to make than skillets, cook 1 serving at a time, arrange into a sandwich wrapped in foil, then keep it warm (ie oven on 250).
  • As written this makes a ton of extra veggies, definitely enough for 4, maybe 6 servings.
  • Timing: start preheating the cast iron skillet when taking the meat out of the freezer, before slicing the meat.
  • Based on recipe
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