Philly Cheesesteak Sandwich.

Chopped london broil. Caramelized onions, green pepper, and maybe some fresh white button mushrooms. All under a hot, melty layer of provolone cheese.

So. Darn. Good.

The best part…it takes less than 30 minutes to make!

After running the Chicago Marathon (and months of eating pastas, chicken, and salads), this fine sandwich was first on Husband’s list for dinner. I was more than happy to oblige!

We love to eat our cheesesteaks with kale chips, and drink homemade lemonade.

Add the couch & one of our favorite TV shows (which right now…the list is so long, we’re having trouble keeping up with them all: The Walking Dead, American Horror Story, Dexter, Homeland (the Season 1 finale sealed the deal!) Sons of Anarchy, Modern Family…I feel like I’m missing one.), and we’re in heaven!

Here is the recipe: (adapted from food.com, by Alan Leonetti)

Philly Cheesesteak Sandwich
2 large hoagie rolls or 2 large french rolls
1/2 lb very rare, deli roast beef (ask for it to be sliced wafer thin)
1 white onion (thinly sliced)
1 green bell pepper (thinly sliced) (optional)
2 teaspoons garlic (minced)
1/2 lb provolone cheese (thinly sliced)
extra virgin olive oil
salt and pepper
mayo (optional)

• Heat a griddle or a large saute pan over medium-high heat.
• When hot, cover bottom with olive oil.
• Add the onions, bell pepper, and mushrooms; cook, stirring, until caramelized (about 6-8 minutes).
• Add the garlic, salt and pepper; cook for about 30 seconds, then push the mixture off to one side of the griddle, or remove from pan.
• Add the meat to the hot part of the griddle, or pan.
• Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
• Mix the meat and the carmelized onions and bell pepper together.
• Divide into 2 portions, and top both portions with the cheese to melt.
• Add a bit of mayo to the rolls
• Place rolls face down on top of the meat & cheese. (I like to hallow out some of the “bread meat”, so all the real meat can fit in easily)
• When the cheese is melted, using 1 or 2 spatulas, flip the sandwiches over onto individual sheets of aluminum foil. Close & wrap. This will keep the sandwich nice & hot.
Devour!

For the record, I’ve never had a real deal cheesesteak from Philadelphia. If you have & try this recipe, please let me know if the taste is similar.

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