Although I've never actually had a Philly cheesesteak sandwich before, I'm pretty sure from watching endless hours of food network and cooking shows that this is NOT a traditional Philly cheesesteak sandwich. (Phew, that was one long sentence!). However, even Allison enjoyed this version and I would absolutely, definintely make this again...with one minor change.
Personally I would not add the olive oil to this meat. It made it "oily" (duh!) and not as much of a grilled taste. Maybe it's just our grill, but I would have liked mine a little more charred.
Regardless, make this recipe. The directions say to have you butcher shave your meat....well our grocery store wouldn't do that, but he did cut it as thin as he could. Good enough for me!
1 large onion, sliced (1/2 inch)
1 large green or red bell pepper, quartered
1 1/2 lb. boneless rib-eye or top round steak, thinly sliced (1/8 inch)* (I used boneless rib-eye)
1/4 cup olive oil
1 tablespoon garlic salt
3/4 teaspoon pepper
6 oz. thinly sliced provolone or American cheese, or Cheez Whiz (I used mozzarella)
4 steak sandwich or hoagie rolls (8 to 10 inches long), split
1. Heat grill. Insert toothpicks through side of onion slices to hold together on grill. Brush onion, bell pepper and sliced steak with oil; sprinkle with garlic salt and pepper.
2. Oil grill grate. Grill onion and bell pepper, covered, over medium heat or coals 6 to 8 minutes or until charred and crisp-tender, turning once. Grill steak, covered, 2 to 6 minutes for medium-rare, turning once. Coarsely chop steak and vegetables together.
3. Place cheese on bottom of sandwich rolls; top with steak and vegetable mixture.
TIP * Thin slices of beef are essential. Ask your butcher to shave or chip the beef on a meat slicer to about 1/8 inch or less. Or, if you’re working with a knife, freeze the meat for 30 minutes, then slice it about 1/8 inch thick.
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