Monday, August 9, 2010

Cheese-Steak Sandwiches

An easy meal that feels like a treat.  There used to be a great little restaurant in our city that served cheese-steak sandwiches and that was about it.  Unfortunately it closed and we don't have anywhere to go to fill that craving that now comes.  A craving I'd never had before because I'd not experienced a cheese-steak sandwich prior to going to this particular shop.  I think it was only there for a couple of years.  In light of this new craving for something unavailable to me I decided I'd figure out how to make it at home.  Here it is;

 On my griddle; onion strips and bell pepper and RIBEYE!  It is so easy to do.  Here's how;  At the meat counter in your supermarket purchase a ribeye and ask the butcher to slice it paper thin.  If he/she looks at you like you are nuts just nicely tell them you are making philly cheesesteak sandwiches and they will nod and cut your meat.  A 16oz./1lb. piece of meat will make 4 sandwiches. Purchase accordingly.   If you are too embarrassed to ask the butcher to cut your meat, or don't have a meat counter/butcher you can freeze the ribeye for a few hours.  Yes I said freeze your steak.  This will make it easier to cut, but it is by far much easier to ask the butcher to slice it on his big fancy machine where you can't possibly cut off your precious little fingers. 
Now, go home with your steak and remember you'll need; Vidalia or sweet onions (1/sandwich if they are small), 1-2 green bell peppers, some type of white cheese-we like mozzarella, swiss, or provolone, and bread.  Hoagie rolls are the best, hot dog buns work well in a pinch, and if you have neither plain sandwich bread is fine.

Slice onions (preferably Vidalia because they are sweeter) and green bell pepper.  Just make 1/4-1/2" wide strips(no I don't get out a ruler, just eyeball it).  Put these on your stove-top griddle (if you have one) at 250-300 degrees Fahrenheit with a touch of olive oil.  Cook, turning regularly so they don't burn, until they get soft/limp, and move to a plate.  If you don't have a griddle, just cook them in a skillet until they get soft.  Next take your shaved ribeye and put it on the griddle laying each piece out flat.  They will only take a few minutes to cook.  Maybe 1-2 minutes on each side.  Continue the process until all meat is cooked.  On your bun/bread layer first the cheese, then peppers, then steak.  If you are using sliced bread put a piece of cheese against each slice of bread.  The end.  Eat, enjoy.  It's fantastic.  I don't put any seasoning on the meat.  My husband likes a touch of malt vinegar on his sandwich, I prefer it dry.


  1. Lori VickoryAugust 15, 2010

    Love your blog Amanda. I check it often. :) Tell Ryan hi.

  2. Thanks Lori! Hope yall are doing well.