Philly Cheesesteak Sandwiches

SANDWICH INGREDIENTS

1 small onion, thinly sliced
1/2 of a green pepper, thinly sliced
4-6 ounces button mushrooms, sliced
salt, pepper for seasoning
1 and 1/4 pounds top sirloin steak
1-2 tablespoons canola oil or vegetable oil
4 soft hoagie rolls
8 White american cheese slices or 8 pepper-jack cheese slices
Mayo or chipotle mayo

CHIPOTLE MAYO INGREDIENTS

1/2 cup mayo
1 chipotle pepper in adobo sauce
1/2 tablespoon sauce from the adobo pepper can
1 tablespoon lime juice
Dash of salt
Dash of pepper

DIRECTIONS

1 hour before cooking, place steak in the freezer. When you’re ready to start cooking, pre-heat your oven to 400 degrees.

Melt 1 tablespoon butter in a large skillet over medium heat. Cook veggies until tender. While the veggies are cooking, remove the steak from the freezer and use a very sharp knife to slice the meat as thinly as possible against the grain.

When the veggies are done cooking, heat 1 tablespoon canola oil over medium high heat. Place 4 hoagie rolls in the oven for 5-7 minutes or until nice and warm, but not crunchy. Add half the meat to the pan and season with a bit of salt and pepper. Cook for a few minutes until it is cooked through. Set aside. Heat a bit more oil if needed and cook the other half of the meat, seasoning with salt and pepper.

Return the first batch of meat to the pan, stir in veggies if yo wish, and top with cheese. Use 8 pepper jack cheese slices for a spicy version, or 8 white American cheese slices for a classic version. Place the cheese over the meat and when it starts to melt, stir the cheese into the meat and veggie mixture.

Divide the meat among the 4 hoagie rolls. If using chipotle mayo, combine all ingredients in a blender (mayo, chipotle pepper, chipotle sauce, lime juice, salt and pepper) and slather desired amount on each roll. Otherwise spread a thin layer of regular mayo on the roll. Cut in half and serve immediately.

Served 6

Philly Cheesesteaks

Ingredients:

• 8 ounces, weight White Velveeta
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Cayenne Pepper
• 1/4 cup Milk
• 6 Tablespoons Butter
• 6 whole Deli Rolls
• 1-1/2 pound Thinly Shaved Good Quality Deli Roast Beef
• 1 whole Yellow Onion, Peeled And Sliced Thick
• 1 whole Green Bell Pepper, Seeded And Sliced Thick
• 1 whole Yellow Bell Pepper, Seeded And Sliced Thick
• 1 whole Red Bell Pepper, Seeded And Sliced Thick
•  Optional: Spicy Mustard, Horseradish, Worcestershire Sauce, Hot Sauce

Directions:

First make the cheese sauce by combining the Velveeta, black pepper, cayenne, and milk in a small pan. Heat over low heat, stirring occasionally, until it's melted and hot. Keep warm.

Melt 2 tablespoons butter on a griddle over medium heat, then place the deli roll halves on the griddle until golden brown. Set aside.

Heat 2 more tablespoons butter in a large skillet over medium-high heat. Throw in the roast beef and move it around with a spatula, breaking it up a bit as you go. Cook/warm for about a minute or so, then remove it to a plate and set it aside.

Add the remaining tablespoons butter to the same skillet and throw in the onions and peppers. Reduce the heat to medium-low and cook the veggies until dark golden and soft, about 8 to 10 minutes.

To build the sandwiches, place a pile of beef on the bottom half of each roll. Spoon cheese sauce over the beef. Top with peppers and onions, then top with more cheese sauce. Place the top half of the roll on top and serve immediately!