GMA Recipe: Cat Cora's Sunday Cheesesteak Sandwiches with Provolone Sauce

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Cat Cora's Sunday Cheesesteak Sandwiches with Provolone Sauce
From "Iron Chef" and author, Cat Cora
January 25, 2008

Food Network and Iron Chef America mainstay Cat Cora has a great sandwich for a party, brunch or family snack.

Ingredients

6 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1 green bell pepper, thinly sliced

Freshly ground black pepper

1 red bell pepper, thinly sliced

1 1/2 pounds rib-eye steak, about 1 inch thick

1 cup thinly sliced mushrooms

4 crusty hoagie rolls, sliced

1 large onion, cut into paper-thin slices

2 tablespoons chopped fresh oregano

homemade provolone sauce

Directions

Preheat the oven to 250°F. Heat a large cast-iron skillet (or any heavy skillet) over medium-high heat. Add 3 tablespoons of the olive oil to the pan. Add the peppers and mushrooms and sauté until slightly softened, about 3 minutes. Add the onion and sauté until it's just the way you like it. Transfer the peppers, mushrooms, and onion to an ovenproof platter and place in the oven to keep warm.

Heat the remaining 3 tablespoons olive oil in the pan over medium-high heat. Add the oregano, salt, and pepper to taste and sauté quickly. As soon as the seasonings are hot, sauté the steak for 5 to 6 minutes. Turn the steak and cook for another 5 to 6 minutes for medium-rare.

Remove the steak from the pan, place on a cutting board, and let it rest for 5 minutes. Thinly slice the steak. With tongs, divide the meat among the hoagie rolls and top with the onion mixture. Spoon some of the provolone sauce over the meat and vegetables, cover with the top of the roll, and serve.

*Cat's Note: If you want a traditionally cooked cheesesteak, wrap the rib-eye in plastic wrap and put it in the freezer for 30 minutes. Remove the steak from the freezer and cut it into very thin slices. Sauté the slices in olive oil with oregano, salt, and pepper.

Makes 4 BIG sandwiches

Recipe copyright 2008, Cat Cora, "Cooking from the Hip"