"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Philly Cheese Steak Sandwiches Recipe

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This recipe for Philly Cheese Steak Sandwiches, by , is from The Palmer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanna Palmer
Added: Monday, November 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
ONIONS
1 Tbs. EVOO
2 large yellow onions, sliced very thin
Coarse sale and fresh ground pepper or steak seasoning (to taste)

MEAT
2 tsp EVOO, 2 drizzles
1 & 1/4 pounds lean beef tenderloin or sirloin, very thinly sliced, like carpaccio (ask butcher to do this)
1 tsp garlic salt
Coarsely ground black pepper to taste
8 slices provolone cheese (from the deli counter)
4 soft Italian hoagie sandwich rolls, each 6 to 8 inches long, split lengthwise.


Directions:
Directions:
Heat a medium saucepan over medium-high heat. Add olive oil, oinions and season with salt and pepper or steak seasoning blend. Cook, stirring occasionally, 10 minutes or until onions and soft and caramel in color.

Heat a heavy griddle pan over medium-high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook meat until brown but not crisp, about 2 minutes on each side. Cook in single layers in two batches and tenderize by cutting into meat with the side of your spatula while they cook. When browned, just before you remove from heat, sprinkle with garlic salt and pepper. When all are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions onto the griddle and mix together with your spatula. Remove and pile the meat and onions on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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