These sandwiches are inspired by Philly Cheesesteaks. I would never dare to call these sandwiches that because people get very upset if they feel something isn’t traditional. I’ve never had a cheesesteak in Philly so I don’t have any basis for comparison when I do eat a cheesesteak. However, I do know when something is delicious!
If you’re like me, you don’t have access to super thinly sliced steak like they use at sandwich shops. I don’t remember the last time I saw a meat counter that actually employed a skilled butcher outside of Whole Foods. Whenever a recipe recommends that you have your butcher slice, grind, or dress your meat I get a little sad because where I live butchers don’t really exist, and if they do they are really far away and/or too expensive. Same with fish mongers (this one I can’t really complain about since I live in a desert). I always get jealous when I see Ina Garten on Barefoot Contessa run errands at beautiful, local, artisan specialty shops. Must be nice.
Until I live in the Hamptons or buy a deli slicer, I have to settle for just *kind-of-thin* meat. That’s fine with me, though, because you can still make a mighty good sandwich that way.
Taste: Savory, meaty goodness.
Texture: The bread is toasty, the steak is juicy, the veggies are tender, and the cheese is oh-so-melty.
Ease: Very easy, as sandwiches should be.
Appearance: The sight of melting cheese is nearly impossible to resist.
Pros: Easy and much more exciting than your typical turkey or PB&J sandwich.
Cons: A little bit indulgent.
Would I make this again? Yes.
Yield: 4 sandwiches
1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon olive oil
1 pound beef round steak, sliced
Salt and freshly ground black pepper to taste
2 green bell peppers, cut into 1/4-inch strips
2 yellow onions, sliced
4 hoagie rolls, split lengthwise and lightly toasted
4 slices provolone cheese
1 teaspoon dried oregano
In a small bowl combine the mayonnaise and garlic. Cover and refrigerate until ready to use. Preheat oven to 450°F.
Heat oil in a large skillet over medium heat. Generously sprinkle beef with salt and pepper and saute until lightly browned. Stir in green pepper and onion and season with more salt and pepper. Saute until vegetables are tender then remove from heat.
Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with provolone and sprinkle with oregano. Place sandwiches on a rimmed baking sheet and heat in oven until cheese is melted.