Philly Cheese Steak Sandwich
Ingredients for Philly Cheese Steak Sandwich 1 loaf Italian bread, or French bread or 2 large sub rolls
1⁄2 lb very thinly sliced beef ( pasanda)
1 tsp soy sauce
1 tsp Worcestershire sauce
1tsp paprika powder
1/2 tsp crushed black pepper
1 white onion, thinly sliced
1 green bell pepper, thinly sliced (optional)
2 tsp garlic, minced
1 tsp extra-virgin olive oil, for grilling
1 tsp salt
Any cheese or cheese slice to melt over a sandwich
sriracha sauce, or ketchup (optional topping)
Mayonnaise to spread on buns
Method for Philly Cheese Steak Sandwich
Marinate the meat with salt pepper paprika soy sauce Worcestershire sauce for an hour
Heat a griddle or a large saute pan over medium-high heat.
When hot, cover bottom with olive oil.
Add the onions and bell pepper and cook, stirring, until caramelized, which will take about 6 to 8 minutes.
Add the garlic, salt, and pepper, and cook for about 30 seconds.
Then, push the mixture off to one side of the griddle.
Add the meat to the hot part of the griddle.
Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
Mix the meat and the caramelized onions and bell pepper together.
Divide into 2 portions, and top both portions with the cheese to melt.
If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
Hollow out some of the soft white bread parts from inside and place face down on top of the meat and cheese.
When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add the topping, such as sriracha sauce or ketchup, if desired, and serve immediately.
Note
I cut my pasanda into strips before cooking
You can add meat tenderizer to beef if your slices are thick
I like to toast my bread before serving it in a toaster oven