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Steak and cheese a winning combination carefully crafted into this salivatingly scrumptious sandwich from the kitchens of  thornwolf

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I. Love. Philly Cheesesteak sandwiches. Before I discovered a place near us that makes them, I made them myself.

I tried a different method to cook the meat this time. Usually I slice the meat up really thin prior to cooking, this time I followed the advice of an online video I consulted: Brown the meat on both sides, (I did about 2.5 minutes on each side though the video calls for 5 minutes on each side), immediately wrap in foil and let sit for a little bit before sticking it in the fridge to cool. Do all of your veg prep in the meantime and set those aside. Bring the meat out and slice into thin strips, then reheat all of your meat and veg in the pan at once. I gotta say, I like this method better, it ensured that the meat was nice and medium rare and took all the stress out of timing.

Ingredients:
-1 flank steak (salted and peppered on both sides)
-Sweet peppers (I used a red bell pepper)
-Whole onion, sliced thin
-Mushrooms (sliced, I just buy the pre-sliced ones)
-Soft rolls (French rolls work best, I made the mistake of using a harder sourdough roll once and ended up with projectile cheesesteak when I bit into it. My mistake!)
-Cheese whiz (that's the stuff that comes in the jar your mom used to cover your broccoli with to get you to eat it, not spray cheese! Or provolone if you wish..cheesesteak fans debate on this all the time)

Directions:
Meat
-take your flank steak and salt and pepper it on both sides.
-heat up some oil in a pan and place the whole flank steak in, searing it on both sides (I did it 2.5 minutes on each side because mine was smaller, but for larger steaks 5 minutes on each side)
-Place the steak onto some tinfoil and wrap up immediately while its still hot. Let it sit for a half an hour (still whole!) before putting it in the fridge to chill
-Once it's chilled, bring it out and slice it into thin strips and then again in the other direction so they're not so long. Should be about the length of those tiny post-it notes (so, what, inch and a half? 2 inches?)

This is the video I used for reference in regards to how to cook the meat. I highly recommend doing it this way because I've tried it other ways and its a PITA to time everything just right. Doing it this way gives you a more organized mise en place which is always easier when cooking. http://video.about.com/americanfood.....heesesteak.htm

Veggies
- independently cook your veggies and set them aside in separate containers: caramelize your onions (I put a tiny bit of sugar in with the butter while they're cooking), your peppers, and sautee your mushrooms (I like to put a little bit of crushed garlic in mine, the jarred stuff is fine)

This is especially important when you're making cheesesteaks for multiple people, because you'll get the occasional picky one (I am so guilty of this):
http://www.furaffinity.net/view/3916723/

Cheese
-if using Cheeze Whiz, put it in a bowl (or in the jar sans lid, stirring occasionally) and microwave it to heat it up
-if using Provolone, place slices on sliced roll and heat in the oven for a little bit just to melt it

Once all of your sides are done, you can make your cheesesteak lickety split! Just take what ingredients you want (meat, onions, mushrooms, peppers, or any combo thereof), put them all in a pan and heat it up. Slap that mess onto a roll and cover with cheese (or put it on the pre-cheesed roll if using provolone).

Enjoy :)



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Allergy warning – recipe contains dairy products