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Fake-out Philly Cheese Steak Sandwiches

November 18, 2010

Fake-out Philly Cheese Steak Sandwiches

These are always a hit with the guys, and are a regular on the menu in our house. These are delicious, easy, and most of all, taste JUST LIKE the REAL thing! Are you a vegetarian?!? No problem! Just replace the flat iron steaks with grilled portobello mushrooms and follow the rest of the recipe…. (YUM!).

Cook Time: 20 minutes
Level: Easy
Yield: 4 servings

Lots 'o meat.

4 flat iron steaks, 3 to 6 ounces each (can use Portobello mushrooms instead to make this dish vegetarian)
Extra-virgin olive oil, for coating, plus 1 tablespoon
Grill seasoning (use your favorite)
2 small cubanelle peppers, (sometimes labeled as Italian mild frying peppers) seeded and thinly sliced
1 small clove garlic, peeled and crushed
1 small onion, thinly sliced
1/4 cup hot pepper rings (sometimes labeled banana pepper rings), drained, NOT pepperoncini, OR sliced yellow or red hot peppers in a jar
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
3/4 cup milk
Salt and freshly ground black pepper
Nutmeg, freshly grated
1 cup grated provolone cheese
1 loaf ciabatta, about 12 inches long
(Ingredient Notes: If your store doesn’t carry flat iron steaks, you can replace it with flank steak, or skirt steak, or even sirloin steaks. If you can’t find Cubanelle peppers, you can pick up one each red and yellow peppers, instead. The hot pepper rings [banana peppers] are in a jar, NOT the produce section. And, finally, if you don’t care for ciabatta bread, some good hoagie rolls will do the job.)

Oh man...


Directions
Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high. Coat the steaks with extra-virgin olive oil and grill seasoning. (Your steaks will cook MUCH more evenly if they are at room temperature before you start grilling instead of grilling them straight out of the fridge.)
Heat 1 tablespoon extra-virgin olive oil in a skillet over medium-high heat. Add the cubanelle peppers, the garlic and onions and cook until very tender, 10 to 12 minutes. Add a splash of hot pepper juice and the hot pepper rings and remove from the heat.
Heat oven to 250 degrees F.
While the peppers cook, put the steaks on the hot grill and cook 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway during the cook time. (Hint: Don’t overcook the meat! These are inexpensive cuts of steak and the more you cook them, the tougher they get, I recommend 10 minutes total unless you have very large steaks.) Meanwhile heat up a sauce pot over medium heat and add the butter. When the butter has melted, whisk in the flour and stir for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg, to taste. Thicken the sauce for a couple of minutes, then reduce the heat to low.

...it gets even better!


When the steaks are cooked to desired doneness, remove them to a cutting board and let rest for 5 minutes. (Letting the meat rest is VERY important, it allows the juices to redistribute throughout the meat, rather than run all over your cutting board! These extra “restful” 5 minutes, will make ALL the difference for your meat!) Thinly slice on an angle against the grain of the meat. (It is important to always slice against the grain of meat, or else you will end up with a very, very tough, chewy steak.) While the meat rests, warm the bread in the oven. Stir the cheese into sauce.
To serve, cut the bread lengthwise and spread the steak slices evenly across the bottoms of the bread. Top the steak with the cheese sauce and the peppers and onions. Cover with the bread tops and cut the ciabatta into 4 equal portions. Enjoy!

Now THAT'S something to impress folks!

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From → Abby's Recipes!

One Comment
  1. Sarah permalink

    Looks delicious, I’ll have to make this for my family!

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