StitchinGrandma
06-01-2009, 05:09 AM
Philly Beef Steak Sandwich
Ingredients Needed:
8 oz. Beef Bottom Round - Sliced very thin
2 tsp Vegetable Oil
1 small Onion - Cut into 1/4 inch wedges
1 medium Green Bell Pepper - cut into strips
1 small Garlic Clove - Crushed
Smoked provolone cheese
1/8 tsp Kosher Salt - (if desired)
2 Kaiser rolls - Split
Directions:
Heat oil in large nonstick skillet over medium-high heat. Add onion, pepper and garlic; fry 3 to 4 minutes or until lightly browned.
Remove from skillet; reserve.
Add beef to the same skillet; cook over medium-high heat 1 to 2 minutes, turning once. Do not overcook. Season with salt, if desired.
Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and smoked provolone cheese slices.
Cover with roll tops.
http://www.barbequeman.com/
NOTE: I just made this last week and it was excellent! Everyone agreed I should make this again. We used regular provolone cheese and it was just as good. Also to save money I used round steaks and made sure to cut across the grain as thin as possible. I was concerned it might be tough after cooking the meat but it worked out wonderfully. Using round steak since it is known as a tougher cut of meat just be sure to cook it fast and just past pink/rare or that meat could become tough if cooked to well done. I removed it from the pan when some was still slightly pink
Ingredients Needed:
8 oz. Beef Bottom Round - Sliced very thin
2 tsp Vegetable Oil
1 small Onion - Cut into 1/4 inch wedges
1 medium Green Bell Pepper - cut into strips
1 small Garlic Clove - Crushed
Smoked provolone cheese
1/8 tsp Kosher Salt - (if desired)
2 Kaiser rolls - Split
Directions:
Heat oil in large nonstick skillet over medium-high heat. Add onion, pepper and garlic; fry 3 to 4 minutes or until lightly browned.
Remove from skillet; reserve.
Add beef to the same skillet; cook over medium-high heat 1 to 2 minutes, turning once. Do not overcook. Season with salt, if desired.
Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and smoked provolone cheese slices.
Cover with roll tops.
http://www.barbequeman.com/
NOTE: I just made this last week and it was excellent! Everyone agreed I should make this again. We used regular provolone cheese and it was just as good. Also to save money I used round steaks and made sure to cut across the grain as thin as possible. I was concerned it might be tough after cooking the meat but it worked out wonderfully. Using round steak since it is known as a tougher cut of meat just be sure to cook it fast and just past pink/rare or that meat could become tough if cooked to well done. I removed it from the pan when some was still slightly pink