“Philly” Cheese Steaks

By awright0511

Ingredients

• 1 1/2 pounds (24 ounces) steak (rib eye, eye roll, or flank steak work well), frozen for about an hour before slicing
• 1/2 teaspoon kosher salt, divided
• 4 tablespoons neutral oil (like canola)
• 1 large yellow onion, peeled and diced (optional, sort of)
• 10 ounces white mushrooms, cleaned and sliced thinly (optional)
• 1/2 pound block of cheese (American or provolone work best), sliced thinly
• 4 to 6 crusty rolls, pieces of French bread, or sets of sliced sandwich bread

Details

Servings 4

Preparation

Step 1

1. Remove the steak from the freezer, and slice it width-wise (against the grain), as thinly as you can manage. If your husband is not from Philly, then however you slice it will be fine. Just give it your best shot. Sprinkle 1/4 teaspoon salt evenly over the slices.

2. In a large saute pan with high sides (or a large Dutch oven), heat 2 tablespoons of oil over medium-high heat. Carefully place some of the slices of steak in the pan in a single layer, making sure they don’t overlap. Saute for a minute, and then flip the slices with tongs. Cook for another minute or so, and remove the cooked slices from the pan. Repeat with the remaining slices, being careful not to overcrowd the pan. Set the beef aside.

3. Once all the steak as been cooked, add the remaining two tablespoons of oil and the onions to the pan. Lower the heat a bit. Cook, stirring frequently, until the onions are translucent but have not yet begun to brown. Remove the onions from the pan and set them aside in their own separate bowl.

4. Add the sliced mushrooms to the same pan, so they can cook in the onion and beef juices. Add the remaining 1/4 teaspoon salt and stir to combine. Raise the heat again to medium-high, and cover the pot for about 3 to 4 minutes to sweat the mushrooms. Uncover the pot, and cook, stirring occasionally, until the mushrooms are soft and fragrant, about another 4 minutes. Remove the mushrooms from the pan and place them in their own separate bowl, as well.

5. Assemble the cheese steaks and serve immediately. Divide the beef among the bread, adding the (optional) mushrooms and (not really optional) onions, and top with the slices of cheese. If you would rather use Cheez Whiz, check to see that it’s gluten-free first!

These cheese steaks are greasy, sloppy, messy, and awesome. My husband didn’t say a word for about 20 minutes while he was eating these. That means he likes it. He’s a man of few words, my husband. You gotta read between the lines.