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Philadelphia Cheesesteak Sandwiches
- Active Time 15m
- Total Time 15m
Geno's, Pat's, and Jim's Steaks - three landmark eateries - are the true South Philly Meccas for cheesesteak connoisseurs. If you've never had a cheesesteak, we strongly recommend putting it on your to-do list, and when you're in town, you must have the cheesesteak experience. Tell 'em Fred sent you, and make sure you have plenty of napkins at hand - this sandwich is not for the faint of heart! This meltingly good gourmet sandwich originated sometime in the 1930's, and you can tell the genuine article because the chopped shaved beef is cooked on a flattop griddle. The easiest way to shave the sirloin paper-thin is to ask your butcher to do it for you; otherwise, to simplify slicing, freeze it for an hour or so to firm it up.
- 1 1/2 pounds top sirloin, shaved paper-thin
- Salt and ground pepper
- 4 tablespoons peanut oil
- 1 onion, thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 4 ounces fresh mushrooms, thinly sliced
- 4 hoagie, po'boy or Italian-style sandwich rolls, sliced lengthwise
- 4 ounces provolone, cut into 8 thin slices
- 1/4 cup sliced pickled jalapeno chiles
- 8 pickled jalapeno chiles, for garnish
- Potato chips, for garnish (optional)
Season the sirloin with salt and pepper, and set aside.
Heat 2 tablespoons of the oil on a pancake-style griddle or in a heavy cast-iron skillet. Add the onion, bell pepper and mushrooms to the hot pan, season with salt and pepper and saute over medium-high heat for about 3 minutes, until soft. Keep warm.
Toast the sandwich rolls on the griddle, remove and place the bottom of each roll on a serving plate. Place the sauteed meat on top of the bottom of the roll, top with the sauteed onion mixture and finish with the cheese slices. Sprinkle the jalapeno slices over the cheese and top with the remaining half of the roll. Cut the sandwich in half and serve with the pickled jalapenos and potato chips, if desired.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
859 calories; 33g total fat; 123mg cholesterol; 1133mg sodium; 82g carbohydrates; 5g fiber; 57g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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