He tends his flock like a shepherd: He gathers the lambs in his arms and carries them close to his heart;
he gently leads those that have young
. {Isaiah 40:11}

12 January 2011

{A.T.K. Philly Cheesesteaks}

 Philly Cheesesteaks
America's Test Kitchen Recipes that I tweaked just a little.  
2 lbs blade, sirloin, or round steak, trimmed
4 (6 inch) sub rolls split lengthwise
2 T vegetable oil {I used butter}
1 T brown sugar
2 onions chopped
{we added 1 green pepper, sliced and 6 oz mushrooms, sliced}
salt and pepper
6 slices America or Provolone Cheese

1. Slice your steak into 1 inch wide strips, lay on a large plate and place in freezer for 25 or so minutes. Then, using a sharp knife, slice meat as thin as possible.
2. Meanwhile, adjust an oven rack to the middle position and heat the oven to 400 degrees. Lightly toast the split rolls on a baking sheet, 5 to 10 minutes.
3. Heat the butter, brown sugar, and a pinch of salt and pepper in a 12 inch skillet on medium/medium-high until melted together. Add sliced onions, green peppers, and mushrooms. Cook until soft and caramelized. {Truly caramelizing takes a long time, I only let them sit for 15 or so minutes.}
4. Add the shaved meat to the skillet and cook about 5 minutes until beef is no longer pink.
5. Turn heat to low, shingle the slices of cheese over the meet and allow to melt, about 1 minute. Fold the melted cheese into the meat. Divide the meat and cheese evenly into the rolls and serve.

As usual, we ate this before pictures because we were so hungry and it smelled so good... so I snagged this picture from here.

No comments:

Post a Comment

I always love a good comment.


Related Posts with Thumbnails