This is Curtis' idealized formula. We have been making this for a couple of years now. We used to make it with cut meal hamburger and one day, my previous associate Kevin, said that Philly cheesesteaks were made with ribeye… that was sufficient for Curtis to need out it an attempt. Furthermore, flawlessness.
What you end up having is mushy, oily goodness. The hoagie isn't too saturated however wet enough from the juices from the meat and beat up looking from being firmly rolled. It is immaculate. Goodness and I had it with a root brew buoy and a few chips. Complete flawlessness.
I like to give Curtis trouble for what he gets a kick out of the chance to cook (franks, stew and bean stew cheddar hounds, see the example?) – he doesn't cook much and he said a day or two ago, never ever did he think I was consistently going to blog one of his formulas. I surmise I have to do it all the more regularly, huh?
this formula depends on both of our inclinations. I lean toward mushrooms and onions on my cheesesteaks and Curtis inclines toward green peppers and onions. In the event that you need green peppers in each of the four cheesesteaks – increment the measure of ringer peppers to an entire chime pepper. The measure of mushrooms can remain the equivalent or be expanded similarly also.
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Ingredients:
- 4 hoagie rolls, sliced (We love the Publix hoagie rolls!)
- 1/2 green pepper, sliced
- 1 large white onion, cut in half and sliced thick
- 8 oz mushrooms, sliced
- 1.25-1.5 lbs beef ribeye steaks (sliced thinly across the grain and then chopped roughly again so they are small pieces)
- salt & pepper
- 3 1/2 Tbsp salted butter
- 8 slices of cheese (Provolone or Muenster)
Directions:
- Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.
- Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.
- Wipe the skillet with a paper towel and add 1/2 Tbsp of butter and return to the stove. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add to a separate plate (unless everyone likes peppers/onions/mushrooms then add to the plate with mushrooms & onions).
- Wipe the skillet again with a paper towel and add 1 Tbsp butter and return to stove again. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in peppers & onions or half of the veggie mixture and cook for 1-2 minutes. Divide the meat & veggies in half as pictured above. Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.
- Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.
- Repeat the process with the remaining steak & veggies or like I did with the mushrooms and onions – for the last two hoagie rolls. Serve fresh out of the oven with chips or your favorite French fries.
For more detail : bit.ly/2GQX7Ny
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