Philadelphia Cheese Steak |
| Name: |
Eric Ward |
| Base: |
Retired |
| Recipe: |
Serves: 4
• 12 ounce boneless beef rib eye steak
• 2 tablespoons butter
• 2 medium white onions thinly sliced and separated into rings
• 1 medium red or green sweet pepper cut into thin strips
• 4 French or Hoagie rolls split
• 4 thinly sliced cheddar or provolone cheese
Preparation:
Partially freeze beef then thinly slice beef across the grain into bite size strips. In a 10 inch skillet melt 1 tablespoon of butter then add onions and pepper. Cover and cook over medium low heat for 5 minutes stirring occasionally. Remove from skillet. Add 1 tablespoon butter to skillet then add beef and stir over medium heat for 3 minutes. Return onions and pepper to the pan and continue to cook for 1 minute. Divide mixture among rolls then top with cheese. Serve with chips.
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