GMA Recipe: Philly Cheese Steak

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Philly Cheese Steak
From GMA's Food Editor and author, Sara Moulton
Friday, February 4, 2005

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Ingredients

4 tablespoons vegetable oil

1 pound trimmed flank steak or rib eye, sliced as thin as possible

3 medium onions, sliced thin (about three cups)

1 red bell pepper, sliced thin

1 green bell pepper sliced thin

2/3 pound thinly sliced provolone cheese

4 Italian-style hoagie rolls or two soft crusted long baguettes, split lengthwise

Directions

Preheat oven to 375 degrees F.

Heat half the oil in a large heavy skillet over moderately high heat until hot. Add the steak seasoned with salt and pepper and cook on each side for one minute (for medium rare). Transfer to a plate, cover with foil and let rest while you cook the vegetables.

Add the remaining oil to the pan with the onions and the peppers and cook over moderate heat, stirring, until softened, about five minutes. Turn off the heat and arrange the cheese slices on top of the vegetables. Cover the pan and let the cheese melt.

Slice the meat thin, across the grain at an angle and transfer the meat to one half of each sandwich, topping it with any juices left on the platter.

Scoop the cheese, vegetable mixture up using a spatula and put it on top of the meat. If using baguettes, cut in half. Serve.

Makes 4 sandwiches

Recipes courtesy of Sarah Moulton, copyright © 2005.