Philly Cheese Steak Sandwiches

We were making this for lunch the other day and they were delicious. Jones Creek Beef gave Matt some ribeye’s and we decided to mix it up and slice the meat to make these sandwiches! They were absolutely delicious! If you don’t believe me, ask Lisa she came over and ate with us! This Christmas break has been crazy busy! We have had such a great time with family. When I was little I remember ordering pizza and then watching a Muppet Christmas Carol. What’s your Christmas eve tradition?

Ingredients Click to print
2 (14 oz) Ribeye Steaks Trimmed
Olive oil
1 red pepper
1 green pepper
Caramelized Onions (Recipe follows)
Provolone sauce (Recipe follows)
2 Roma tomatoes
Soft Hoagie Rolls, Split 3/4 open
Salt and Pepper to tast

Provolone Sauce
1 tablespoon unsalted butter
1 tablespoon flour
2 cups whole milk, heated
1 1/2 grated provolone cheese
1/3 grated Parmesan cheese
1 teaspoon kosher salt
1/4 teaspoon black pepper

Caramelized Onions
2 tablespoons unsalted butter
1 tablespoons olive oil
1 large onion
1 teaspoon kosher salt
1/2 teaspoon black pepper

Directions
1. Slice steak thinly. Heat griddle or grill pan over high heat and put oil in the pan. Mix in sliced red and green peppers. Then put the meat in the pan with the peppers and cook for 1 minute per side.

2. Heat butter and oil in a large sauté pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until they are golden brown and caramelized, stirring occasionally. Approximately 30 to 40 minutes.

3. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly which in milk and cook whisking constantly until thick. Remove the mixture from the heat and whisk in provolone and parmesan until smooth. Season with salt and pepper to taste.

4. Place steak on Hoagie rolls with peppers, caramelized onions, then provolone sauce and last top with sliced tomatoes! This was the best Philly ever!

Enjoy!!
Cassie

 

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