Today I’m Going To Be Preparing A Philly Cheesesteak Sandwich.
- Different Cut Of Steak
- Sliced Red Onion
- Some Green Bell Pepper
- 8 Ounces Of Sliced Thin Mushrooms
- Virgin Olive Oil
- Half Table Spoon Garlic Shallot
- Veggies Stir
- Pinch Of Kosher Salt
- Little Half A Slice Of Provolone
1Lot of different cuts of steak and use out there but the traditional one is the ribeye cut and that’s what I have here and I’ve put this in the freezer wrapped in plastic for about a good 40 minutes just to get it slightly frozen. So it’s nice and easy to slice it’s nice and thin you don’t need to be in a hurry for this and you can do this ahead of time, and keep the steak in the refrigerator for about a day no more otherwise it will start to oxidize and get yucky.
2You can see that it’s not completely frozen but just enough to where you can cut it and it’s not slipping and sliding all over the place okay so I’ve done about half of the cut of steak and I slice it as thin as possible by hand but that’s what you want right there okay. I’ve already prepped my vegetable toppings. I’m doing sliced red onion thinly sliced some green bell pepper thinly sliced 8 ounces of sliced thin mushrooms.
3We have our Dutch oven heating on medium-high I’m gonna put in about a tablespoon of extra virgin olive oil drop in our onion and bell pepper we are going to cook these down to where they’re caramelized so I get a jump on these first these will take a little longer and break it apart and see I sliced in this thinly as I could you don’t have to do it that way I just prefer some bean thinly sliced. I stirred them for about a minute broke them up and I’m gonna put on the lid.
4Let that cook down for three to four minutes while our vegetables are cooking down it’s time to season the steak and I just do a little pinch of kosher salt from the heavens followed by fresh black pepper and then I just like to drizzle just a tiny bit of olive oil on there we’re ready for the grill all right.
5I have my flat top grill set up two burners on medium I’m gonna put down a little bit of clarified butter where the steaks gonna go we’re gonna get that on there I want to break it up to get it nice and brown after out for minutes I’m going to give the onions and pepper another stir you can see they’re on the bottom of the pan.
6We start to get some carmelization and at this point in time I’m going to drop in the mushrooms add a little more olive oil oh yeah it’s all about sauteing and frying and this believe it or not is almost done and of course we got to add my signature about a half teaspoon or so of garlic shallot puree your veggies stir that around get a little pinch of kosher salt in there easy. I’m gonna pop that lid back on there let that go for another few minutes okay I’ve got a few minutes on this one side.
7I’m gonna go ahead and get my spatula is a nice turn I just add a tiny little pinch of salt in this a little bit okay it looks like our veggies are getting close to being done I’m gonna remove the lid let some of that moisture cook off do a little more carmelization on there and now our steak give it a nice touch it is ready for the cheese all right we all know that Philly steaks sometimes come with the whiz the cheese whiz.
8But I like Kraft deli select American slices they melt perfectly but I also like to throw a little half a slice of provolone on my sandwich good combination here okay to help that cheese melt I get these little aluminum foil cake tin pans we’re just gonna cover that steak up and all that heat that’s gonna be trapped in there oh it’s already too hot to the touch we’re gonna melt that cheese really quick okay for our bread.I don’t like to miss any pieces sorry I’m moving too much there we go next we want to top it with some of our caramelized onions bell pepper mushroom mix.