s PHILLY CHEESE STEAK SANDWICH *****
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s PHILLY CHEESE STEAK SANDWICH *****
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Ingredients
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Instructions *** 10-17-2012 very good made with the mushrooms this time *** 4-15-2011 made it same way, excellent *** 1-4-2011 excellent, i used green peppers in stead of mushrooms, used shaved steak from the supermarket, used assorted l/o cheese to get rid of it, some velveta, some shredded cheddar, some shredded mexican mix... yummy though *** 2 tablespoons olive oil 2 large yellow onions, thinly sliced (about 4 cups) 2 large portobello mushrooms, thinly sliced (about 3 cups) 1 1/2 teaspoons salt 1 pound trimmed flank steak, sliced as thinly as possible (preferably on a slicer) 1/2 teaspoon freshly ground black pepper 1 1/2 cups grated Pepper Jack cheese 2 soft-crusted long baguettes, or 4 Italian-style hoagie rolls Preheat the oven to 400F. Heat the oil in a large saute pan set over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the mushrooms and 1 teaspoon of the salt and saute until tender, about 5 minutes. Add the flank steak and the remaining 1/2 teaspoon salt and pepper and saute until the meat is cooked through about 5 minutes more. Remove the pan from the heat. Sprinkle the cheese over the top, cover the pan, and let sit until the cheese melts, about 5 minutes. Meanwhile, slice the baguettes lengthwise. Place cut sides up on a baking sheet, and toast in the oven until crisp, 4 to 5 minutes. Fill the baguettes with the meat and cheese. Cut into 4 positions. Serve immediately. 4 servings. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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