Monday, February 3, 2014

Easy Philly Cheesesteaks

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Easy Broiled Philly Cheesesteaks

Need a really easy, really satisfying meal for weeknights when you don’t have much time to cook? Cheesesteak sandwiches on big hoagie rolls are such a hit with my husband and are quick to prepare. They are delicious once that steak is broiled with the peppers and cheese all melted together! I know many cheesesteaks have that nacho-style cheese sauce but I feel like that would just ruin my steak. So I used mozzarella. Here’s how I make them:


  • 2 lb. flank steak, seared on each side and sliced thin
  • oil, for pan
  • 2 green bell peppers, diced in strips
  • 1 onion, diced in strips
  • 4 hoagie rolls
  • 2 c. shredded mozzarella cheese
  • steak seasoning (My favorite is the Montreal Steak Seasoning from McCormick and Weber makes a great Chicago style steak seasoning too)

Directions: First prep all your ingredients. Dice your bell peppers and onion, and grate the cheese. Set aside. Get out your flank steak and season generously with salt on both sides. Pour oil into a large pan so it covers about 1/4 inch thick on the bottom. Turn the heat up to medium high. Let oil heat until a drop of water sizzles in it. Then, using tongs (and being careful or you’ll get burned!), slowly place your flank steak into the hot oil. Let cook for approximately 4-6 minutes on each side, until cooked through to desired well-ness. We like a little pink in the middle. Once the steak is done, transfer to a large place, season with more salt, and cover with tinfoil for 10 minutes to rest.

Meanwhile, using the same pan and oil the steak was fried in, add the peppers and onions. Add a little water if needed to remove the brown bits from the bottom of the pan. Add steak seasoning and cover. Cook for about 5-7 minutes until the peppers are soft and onions translucent.

Once steak has rested, slice into strips at an angle. Assemble the sandwiches by layering steak, peppers/onions, and then cheese onto each hoagie roll. Broil until cheese is golden brown. Eat right away! That cheesy steaky flavor is making me salivate.

*Note: yes I only use the steak seasoning on the veggies and NOT on the steak. My favorite way to eat steak is seared to keep the juices in with only a little salt on top. I feel like this keeps it tasting like steak and doesn’t overpower the flavor with seasoning. However it’s a great little accent to the sandwich to have the steak seasoning and flavor spicing up the peppers. Enjoy!Easy Broiled Philly Cheesesteaks Easy Broiled Philly Cheesesteaks


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