PHILLY CHEESE STEAK
4 sandwiches
To make the meat easier to slice, place it in the freezer 30 minutes before slicing. For the authentic cheese-sauce experience (known as “whiz”), forgo the shredded provolone and pour ¼ cup processed cheese sauce over the filling of each sandwich (stock extra napkins).
Preheat the oven to 350°F. Wrap in foil and warm in the oven:
- Four 6-inch hero rolls, split
Heat in a large nonstick skillet over medium heat until hot but not smoking:
- 3 tablespoons vegetable oil
Add and cook, stirring, until the vegetables are soft, about 10 minutes:
- 2 medium onions, thinly sliced
- (1 small green bell pepper, cut into thin strips)
Add and cook, stirring, until the meat is no longer pink, about 5 minutes:
- 1 pound beef sirloin or rib eye, sliced into ⅛- to ¼-inch strips
Season to taste with:
- Salt
- Hot pepper sauce
Divide the beef mixture among the bottom halves of the rolls (set the tops aside). Top equally with:
- 1 cup shredded provolone (4 ounces) or 8 slices white American cheese
Place in the oven for 2 to 3 minutes to melt the cheese. Press the rolls together gently, and serve hot.