Philly Cheesesteak sandwich

Yesterday we went to BJs to round up some bulk meats, and I checked out the steaks. Top round looked appealingly gristle-free and was only $2.99 a pound, so I brought a tray home and sliced it up this morning. Half of it was turned into casserole meat, and the other half was finely sliced for fahitas, stir-fry or cheesesteaks. After the bulk of it was stowed away in the freezer, I cooked us up a cheesesteak for lunch.

I’m really not a big beef-eater, but you can’t beat a good Philly Cheesesteak. They’re incredibly easy to make, too. All you need is some nice steak, sliced as thinly as you can manage it – ALWAYS slice your steak across the grain, not along it. When you’ve cut the slice you should never see muscle strips across the front because they’ll fry up like shoe leather!. You also need some finely sliced onion, bell-peppers (alas I have to leave them out because DH is allergic), fresh garlic, mustard, a nice bread roll or a couple of slices of bread, and some cheese. I’m not sure which kind of cheese you’re ‘supposed’ to use, but I go with regular old American cheese for its supreme meltiness.  Try to eat it plain and it’s revolting, but as soon as you put it under the broiler and melt it, it magically turns delicious.

Fry up your onions and garlic then add the finely sliced beef and give it just long enough to go from pink to ‘cooked’ looking… put some mustard onto your toasted bread and share the meat/onion out, then top it with cheese and put it under the broiler until the cheese melts. And here it is… my cheesesteak sandwich on whole-grain bread.

philly cheesesteak sandwich



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