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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1 T. olive oil
2 yellow-skinned onions, sliced very thin
steak seasoning blend
2 tsp. olive oil
1 1/2 lb. lean beef tenderloin or sirloin, sliced very thin
1 tsp. garlic salt
black pepper
8 slices provolone cheese
4 8-inch hoagie rolls, split lengthwise
Heat a medium saucepan over medium high heat; add 1 tablespoon extra-virgin olive oil.
Add onions; season steak seasoning blend.
Saute 10 minutes, stirring occasionally, or until onions are soft and caramelized.
Heat a heavy griddle pan over medium high to high heat.
Wipe griddle with a drizzle of oil using a paper towel.
Sear and cook thinly sliced meat until brown but not crisp, about 2 minutes on each side.
Cook meat in single layers and tenderize by cutting with side of spatula while cooking.
When meat is browned, sprinkle with garlic salt and pepper; before removing from pan.
When all of meat is cooked, line each of the split rolls with 2 slices of provolone cheese.
For each sandwich, pile 1/4 of the meat and onions on to the griddle and mix together with spatula.
Pile meat and onions into rolls on top of cheese (the heat from the meat and onions will melt the cheese).
Serve immediately.
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GRILLED - PHILLY CHEESESTEAKS
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1 T. olive oil
2 yellow-skinned onions, sliced very thin
steak seasoning blend
2 tsp. olive oil
1 1/2 lb. lean beef tenderloin or sirloin, sliced very thin
1 tsp. garlic salt
black pepper
8 slices provolone cheese
4 8-inch hoagie rolls, split lengthwise
Heat a medium saucepan over medium high heat; add 1 tablespoon extra-virgin olive oil.
Add onions; season steak seasoning blend.
Saute 10 minutes, stirring occasionally, or until onions are soft and caramelized.
Heat a heavy griddle pan over medium high to high heat.
Wipe griddle with a drizzle of oil using a paper towel.
Sear and cook thinly sliced meat until brown but not crisp, about 2 minutes on each side.
Cook meat in single layers and tenderize by cutting with side of spatula while cooking.
When meat is browned, sprinkle with garlic salt and pepper; before removing from pan.
When all of meat is cooked, line each of the split rolls with 2 slices of provolone cheese.
For each sandwich, pile 1/4 of the meat and onions on to the griddle and mix together with spatula.
Pile meat and onions into rolls on top of cheese (the heat from the meat and onions will melt the cheese).
Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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