Philly Cheese Steaks

I have worked really hard to get this recipe down pat, and I think I've finally got it. I LOVE Philly Cheese Steaks, and there are about a hundred different recipes out there, so I've mixed and matched to create my own. There are some key things you need to consider:

1. Good sandwich rolls--This can make or break your sandwich.

2. Thickness of the steak--Cut it as paper thin as possible. Lately I've been using the slicing blade on my food processor--it works so well and cuts the prep time way down!

3. Cheese--There are two schools of thought here--some say it has to be Cheez Whiz; others say Provolone. I go with the Provolone.

4. Toppings--Some think it's just green peppers and onions, others say mushrooms and onions. I go with all three.

And now for the recipe!

Printable Recipe

Philly Cheese Steak Sandwiches

1 (12-ounce) boneless beef rib eye steak

2 Tbsp. margarine or butter

1 medium onion, thinly sliced and separated into rings

1 medium green pepper, cut into thin strips

4 ounces sliced mushrooms

1 tsp. minced garlic

1/2 tsp. salt

1/4 tsp. ground black pepper

4 hoagie buns, split

4 ounces Provolone cheese, either sliced or grated

Partially freeze beef.

Very thinly slice beef across the grain into bite-size strips (or if your food processor has a slicing blade, use that).

In a 10-inch skillet melt margarine or butter; add onion, pepper and mushrooms. Cover and cook over medium-low heat about 10 minutes or until tender, stirring occasionally.

Add spices and cook for 1 minute.

Remove vegetable mixture from skillet with a slotted spoon. If necessary, add additional margarine to skillet. Add beef; cook and stir over medium-high heat for 2 to 3 minutes or until done.

Mix in the sauteed vegetables. Top with cheese and melt. If needed, put a lid on the pan to help the cheese melt faster.

While cheese is melting, toast buns under broiler. Spread lightly with mayonnaise if desired.

Spoon the cheesy meat mixture into warm buns and serve immediately.

Makes 4 servings.

Serve with: French Fries, Salad