Philly Cheesesteak Sandwich (((Authentic)))

READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    2 large hoagie rolls or 2 large sub rolls
  • 12
    lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, wh)
  • 1
    white onion (thinly sliced)
  • 1
    green bell pepper (thinly sliced) (optional)
  • 2
    teaspoons garlic (minced)
  • 12
    lb provolone cheese (thinly sliced)
  • extra virgin olive oil (for grilling)
  • salt and pepper
  • marinara sauce (optional topping) or ketchup (optional topping)
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DIRECTIONS

  • Heat a griddle or a large saute pan over medium-high heat.
  • When hot, cover bottom with olive oil.
  • Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
  • Add the garlic, salt and pepper, and cook for about 30 seconds.
  • Then, push the mixture off to one side of the griddle.
  • Add the meat to the hot part of the griddle.
  • Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
  • Mix the meat and the carmelized onions and bell pepper together.
  • Divide into 2 portions, and top both portions with the cheese to melt.
  • If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
  • Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
  • When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
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