Philly Cheesesteak MY way!
Ingredients
• 1 (12-ounce) flank steak, trimmed
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 (5-inch) portobello mushroom caps
• 2 teaspoons extra-virgin olive oil, divided
• 1 cup thinly sliced onion
• 1 1/2 cups thinly sliced green bell pepper
• 2 teaspoons minced garlic
• 2 teaspoons all-purpose flour
• 1 ounce provolone cheese
• 4 (3-ounce) hoagie rolls, toasted
Preparation
1. 1. Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.
2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat.
3. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies.
11 сен 2024
