Thursday, March 15, 2012

Philly Cheesesteak Sammiches

Tonight for dinner, we had a taste for something like a Philly Cheesesteak. No, I've never been to Philadelphia and I know that what we had tonight was probably not "authentic" but it sure was tasty and I thought I'd share it. We had sauteed asparagus as a side and I will show that as well. I made these 2 recipes up tonight on a whim and it was a success.

Tonight's dinner- Philly Cheesesteak Sammiches and Sauteed Asparagus

Close up of the Sammich.
For the Recipe:

Jason's Cheesesteak Sammiches

(Makes 2 Large Sammiches)

1 Medium Green Pepper
1 Medium Onion
8 oz. Cremini Mushrooms
1 lb. Flank Steak
4 slices Provolone Cheese (or Monterey Jack is better)
2 Mini Ciabatta Loaves
1/2 tsp. Dried Oregano OR 1 tsp. Fresh Oregano
1/2 Tbls. Olive Oil
1 Tbls. Butter
Salt, Pepper, and Garlic Powder to taste.


1. Slice Flank Steak in as thin as you can or would prefer across the grain and place in a zip top bag. Season with salt, pepper, garlic powder. Seal bag and set in refrigerator until next step is done.

2. Slice Pepper, Onion, and Mushrooms in 1/8"-1/4" strips. In a large skillet over medium-high heat, coat bottom with the Olive Oil and saute Peppers and Onions until a little caramelized. Add the Mushrooms to the pan and saute until soft. Remove Onions, Peppers, and Mushrooms and set aside in a bowl.

3. Return pan to medium-high heat and add butter. When butter is melted and pan is nice and hot, add Flank Steak. Season with Oregano. Saute until browned. Remove from heat.

4. Turn on Broiler. Cut Ciabatta loaves in half and place tops and bottoms on a cookie sheet. Spoon Flank Steak on bottoms. Then the Onion, Pepper, and Mushroom mixture on top of Flank Steak. Top with 2 slices of Provolone Cheese. Or more if you want it cheesier. Place under broiler until cheese is melted and bubbly and top is toasted. I added a drizzle of olive oil to the tops, just because.

5. Remove from broiler and place top on Sammich and eat!

When choosing flank steak, get the highest grade you can find or afford. I use Certified Angus Choice which is a higher grade. Higher grade means more flavor and more tender. Also, make sure you cut the flank thin and ACROSS the grain. If you cut it too thick, it can get chewy!
Also, Monterey Jack is super tasty but you have to buy it in a block unless your local deli has it sliced. Mine does not, so we used Provolone.
The Mini Ciabatta loaves were probably 3"x6". If you can't find smaller ones, use one bigger one and cut into portions.

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