I was dared by a native of Philadelphia to create a cheesesteak here in California that could make him smile. I succeeded…and here’s my recipe.
Ooey. Gooey. Beef Cheesesteak
Published: February 2, 2012
- Yield: 6 Servings
I was dared by a native of Philadelphia to create a cheesesteak here in California that could make him smile. I succeeded…and here’s …
- 2½ pounds New York or rib eye steak very thinly sliced
- 1 medium onion peeled, halved, and thinly sliced
- ¾ pound bell pepper trimmed, seeded and thinly sliced
- 3 tablespoons butter
- 12 slices provolone cheese
- salt to taste
- freshly ground pepper
- 2 packages Pillsbury® Crusty French Loaves prepared according to package directions or 6 crusty Italian hoagie rolls
- In a medium-size non-stick skillet, over medium-high heat, brown about 4-ounces sliced beef in ½ tablespoon melted butter. Season with salt, pepper to taste.
- Add onion slices, pepper slices; cook for about 1½ minutes, or until lightly caramelized.
- Scrape the beef-onion mixture to the center of the skillet, then place two slices of provolone cheese around the beef mixture, directly on the skillet surface. Wait about 30 seconds, when the cheese begins to melt and bubble, quickly stir the melted cheese into the beef and onions.
- Serve hot on crusty roll. Wipe the nonstick surface clean and repeat the steps to make the next cheesesteak.
- NOTE: Prepare one sandwich portion at a time to get the best ooey-gooey results.
- Skill Level: Moderate