Monday, September 28, 2009
I am from Philadelphia, but please don’t expect these to taste anything like the authentic Philly cheesesteaks they make up there, we just don’t have the right ingredients down here in Florida. That being said, I do sometimes like to make a steak sandwich on “easy” nights and Mike is a big fan (he hasn’t tried the real thing yet). I usually just buy rare deli roast beef and heat it up with some provolone cheese. I serve it on a crusty sub roll and call it a cheesesteak, it works for us.
Ingredients (serves 2-3)
1 tbsp butter or butter spray
¾ lb Rare Deli Roast Beef, sliced thin
4 slices provolone cheese
2-3 Hoagie Rolls
1.Coat skillet or flat griddle pan with butter on medium heat
2.When butter is melted, create 2-3 “piles” of roast beef, one for each sandwich you are making.
3.Brown beef in skillet.
4.In the meantime, slice hoagie rolls in half down the middle and brown under the oven broiler.
5.Rip cheese slices in half and add the slices onto the pile of beef, add cheese throughout the beef so there are no dry spots of the sandwich.
6.Cover each sandwich pile with a saucepan lid, adding one icecube under the lid before covering the beef and cheese, this will steam the cheese.
7.When cheese is melted, scoop each pile into a hoagie roll. Serve hot with chips, fries, or a salad.