Wednesday, July 28, 2010

Philly Cheesecake Sandwiches

4 Whole Wheat Hoagie buns
12 oz boneless rib-eye steak, partially frozen
3 Tbsp olive oil
1 onion, thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
2 3/4 oz provalone or mozzarella cheese, thinly sliced
salt and pepper
hot pepper sauce to serve

1. Thinly slice the partially frozen steak across the grain. If steak is not frozen, place it in the freezer for about 2 hours beforehand, it will make it much easier to cut in thin slices.

2. Heat 2 Tbs of the oil in large skillet over medium heat, add onion and bell pepper. Cook, stirring occasionally, for 10-15 minutes until both vegetables are softened and the onion is golden brown. Push mixture to side of skillet.

3. Heat remaining oil in the skillet over medium heat. When hot, add steak and stir fry for 4-5 minutes til tender. Stir the onion mixture and steak together and season to taste with salt and pepper.

4. Preheat the broiler to medium. Divide the steak mixture between the bottom of the 4 hoagie buns. Take the 4 bottom halves of the buns and top with cheese. Place them on a broiler rack and broil for 1-2 minutes until the cheese has melted, then cover with top halves of bread and press down gently. Serve with hot pepper sauce.