Philly Cheesesteak

By Coldsnap46

"It's simple. Steak, peppers and onions and ooey-gooey cheese...stuffed into a crusty roll. Do it."

Ingredients

• 1 (or a little over) pound Skirt Steak
• 1 Green Bell Pepper, sliced into strips
• 1 Large Yellow Onion, sliced vertically
• Extra Light Olive Oil
• 1/2 tablespoon (or more to taste) Worcestershire Sauce
• 1/2 teaspoon Coarse Cracked Black Pepper
• Kosher Salt
• 4 slices Pepper Jack Cheese
• 1 (about 2 ft. long) French Loaf

Details

Servings 2
Preparation time 25mins
Cooking time 60mins
Adapted from simplyscratch.com

Preparation

Step 1

Slice your skirt steak into thirds, pop it onto a small sheet pan and place it into the freezer for 20-25 minutes.

Meanwhile you can prep the peppers and onions and preheat a griddle pan to medium-high heat.

After the time is up, remove the steak from the freezer. Slice the steak across the grain and at slight angle into quarter inch thick pieces, give or take.

Add a tablespoon or so of olive oil to the hot griddle and add the peppers, onions and a couple pinches of kosher salt. Let those sizzle, stirring occasionally for 8 to 10 minutes until soft. With your garlic press, squeeze in two cloves of garlic and stir it all around for a minute before removing the peppers and onions to a bowl or plate.

Add another couple of tablespoons of oil to the griddle and then evenly distribute the sliced skirt steak onto the hot griddle. Let the steak form a dark sear for a few minutes before flipping and continuing to cook.

Add a half tablespoon of Worcestershire sauce and the half teaspoon of coarse cracked black pepper and stir. Add the peppers and onions to the cooked steak and cover with slices of pepper jack. Cover with a domed lid so the steam can help melt the cheese. Once melted stir it all together so the cheese is throughout the steak and peppers.

Slice the French loaf in half, then horizontally stopping before going all the way through. Divide the cheesy-steak and peppers into each of the French loaves and serve hot.

For four servings, cut the loaf into fourths before slicing horizontally and stuffing with the steak and peppers.

Enjoy!

Prep Time: 25 minutes
Cook Time: 25 to 30 minutes
Total Time: 1 hour

Yield: 2 to 4 servings (depending)