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Philly Cheesesteak Sandwich Recipe

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This recipe for Philly Cheesesteak Sandwich, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deborah Habursky
Added: Saturday, August 11, 2007


1 1/2 lbs boneless rib eye or top round steak
3 tbsp vegetable oil
1 large onion, halved and sliced
1 large green bell pepper, cut in strips
1 large red bell pepper, up in strips
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp tabasco sauce
4 6 inch Italian or hoagie rolls
1/2 lb Provolone cheese, grated

To make the steak easier to slice, set it in the freezer for about 45 minutes to 1 hour. Remove the steak from the freezer and cut it into very thin slices, 1/8 inch thick or thinner, and set it aside. Heat the oven to 400.
Heat 2 tbsp of the oil in a large skillet. Add the onion and peppers and saute over medium heat for about 8 to 10 minutes, stirring occasionally, until softened. Stir in the garlic, 1/4 tsp salt, and the pepper and cook over high for another minute. Transfer the mixture to a bowl and set aside
Add the remaining 1 tbsp of oil to the skillet. Stir in the meat and cook over high heat for 4 minutes until done, then add the other 1/4 tsp of salt. Add the tabasco sauce and stir. Return the vegetables to the skillet, stir, and heat the mixture through. Cover the skillet and turn off the heat.
Slice the rolls lengthwise and arrange on a large baking sheet. Pile the filling on the bottom half of each roll and sprinkle generously with the cheese. Heat the sandwiches in the oven for about 5 minutes, until the cheese melts.
Makes 4 to 6 sandwiches




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