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Cheesesteak Sandwich Recipe

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This recipe for Cheesesteak Sandwich, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Courtney Wilson
Added: Thursday, November 10, 2005


2 c. fresh flat-leaf parsley (about 2 bunches)
4 garlic cloves, chopped
1/4 c. lemon juice
2 tblsp. extra-virgin olive oil
1 3/4 salt (divided)
1 1/4 pepper (divided)
4 c. thinly sliced sweet onion (about 2)
2 tblsp. Vegetable oil
1 1/2 lbs. beef bonless chuck-eye steaks (3/4 to 1 inch thick)
4 to 6 Split deli rolls
1/4 lb. thinly sliced provolone cheese
Aluminum foil

1. Pulse parsley and garlic in blender or food processor just until finely chopped (do not puree.) Remove to a medium bowl; stir in lemon juice, olive oil, 3/4 tsp. salt, and 3/4 tsp. pepper. Set aside.
2. Cook onion and 1/2 tsp. salt in hot veg. oil over medium-high heat, stirring often, 15 minutes or until onions are golden brown and tender.
3. Sprinkle steaks evenly with remaining 1/2 tsp. salt and remaining 1/2 tsp. pepper.
4. Grill steaks, covered with grill lid, over medium-high heat 7 to 10 minutes. on each side or to desired degree of doneness.
5. Grill cut sides of deli rolls during the last few minutes of cooking steaks. Remove steaks and rolls.
6. Cut steaks into thin slices. Spread parsley mixture evenly on cut sides of bread; place steak slices and onion evenly on bottom bread halves, and top each evenly with cheese and remaining bread halves.
Wrap each sandwich in foil. Grill, covered with grill lid, 3 to 4 minute or until cheese melts.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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