August 10, 2009

Philly Cheese Steak

Philly Cheese Steak

4 rolls
1/2 lb beef roast, sliced thin and chopped
2 onions
1 bell pepper (optional)
1 T butter
1 T olive oil
2 t crushed minced garlic
1/3 C mayonnaise
2 cloves garlic, minced
1/4 lb sliced provolone

Wrap rolls in foil, place in oven at 400 degrees F to warm. Slice onions (and pepper, if using) in rings and saute over low heat in butter and oil. When translucent (still with bite) remove and add meat to pan with garlic. Season with pepper. Stir fry until nicely browned but not dry. Remove warmed rolls from oven, mix together garlic and mayo together. Split rolls and spread mayo on both sides (scooping out some bread to make room for meat). Add onions to meat in pan and stir it to warm onions through. Separate into four mounds. Place slices of provolone on top of mounds. When melted, lift onto the rolls and Mangia!

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