Philly cheesesteak sandwich

Looking for a quick delicious dinner recipe?:

It takes about 30 minutes to make these delicious sandwiches so if you are in a rush some evening to make a dinner this will fit the bill. And they are scrumptious. Usually these sandwiches are made with provolone cheese but I have chosen swiss cheese in my recipe. Try both and see which one you like more.

According to Wikipedia, two Philadelphians started selling similar sandwiches from their hot-dog stand in the 1930s. The sandwiches became so popular that one of them opened a restaurant which is still open today – called Pat’s King of Steaks.

Ingredients (makes 6 8-inch sandwiches):

• 4 tablespoons – butter
• 2 – green bell peppers, chopped
• 2 – Vidalia onions, chopped
• 1 pound – fresh button mushrooms, sliced
• 6 cloves – garlic, minced
• Salt and pepper to taste
• 2 pounds – sirloin, sliced and diced (see photo below)
• 12 slices – swiss cheese (or provolone if preferred)
• 3 loaves – French baguette bread

Preparation:

Add the butter, green peppers, onions, and mushrooms to a stick-free skillet over medium high heat and cook until the mushrooms lose their moisture and the onions begin to caramelize (about 15 to 20 minutes) – stir periodically. Add the salt and pepper to taste.

The onions, green bell peppers, and mushrooms are added to a stick-proof skillet with melted butter.

Add the garlic and cook for an additional minute stirring once and a while.

Garlic is added after the onions, mushrooms and bell peppers are cooked.

Add the sirloin and cook until the meat is slightly pink (medium rare).

Sirloin prepared.

Meat added to the vegetables and mushrooms.

Mixture ready for the sandwiches.

Cut 6 8-imch slices of the French baguette bread and then cut each lengthwise in half to make the sandwich. Place the steak mixture in each sandwich and top with two slices of swiss cheese and allow the cheese to melt (you can place it under the broiler if it does not melt satisfactorily). Bon appétit.

J. Botticelli