- 2 Fresh Italian sandwich rolls or Kaiser buns, split in half
- 1 white onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 pound of a thin steak, very thinly sliced (easiest to slice after it's been in the freezer to firm for a few minutes)
- 4 slices provolone cheese
- 2 tablespoons Worcestershire sauce
- 1 tablespoon extra virgin olive oil
This is a big hit at our house! Sam frequently requests this and even Lyla, who has been picky lately, will take a few bites because she loves the cheesy goodness! This isn’t the typical Philly Cheeseteak from downtown Philly. I’ve only had them once, and though good, my first bite dripped grease all the way down the front of my shirt! This sandwich won’t do that to ya, but it will make your taste buds happy!
Heat griddle to medium high heat. When griddle is hot, add olive oil, onions, bell pepper, and cook/stir until it starts to caramelize, about 6 minutes. Add the garlic, salt, and pepper, and stir. Remove from griddle. Add the meat to the griddle and cook and stir until almost no longer pink. Add 2 tablespoons Worcestershire sauce and mix. Next, add the sauteed vegetables and mix everything together. Next you can do one of two things… 1. place sliced provolone cheese on top of meat/veggie mixture and allow to melt, then scoop it all up and place on a bun and serve. – or – 2. place the buns on a cookie sheet, scoop the meat/veggie mixture onto the buns, then add sliced provolone cheese and lightly brown cheese with oven set to broil. Either way is great!
* Feel free to substitute the green bell pepper for mushrooms or banana peppers or whatever you please!
** Note that this recipe only makes two sandwiches. I always double it!
Source: adapted from Emeril on the Food Network