In this video I show you how to make a variation of the great Philly Cheese sandwich. Instead of sandwich rolls we are using flour tortilla wraps. Slower cooked ribeye or sirloin, sliced thin and paired with onions, bell peppers and either provolone cheese or cheese whiz spread. Easy and quick delicious recipe.
Shopping List:
1 tbsp. oil
1 thinly sliced small onion (yellow, sweet or white)
1 thinly sliced bell pepper (red or green)
Now before anyone comments on the use of the peppers, I know it's not a traditional ingredient, but many like them in the sandwich as do I. In fact, even Geno's and Pat's in Philly now offer that option these days.
1 tsp seasoning salt (recipe below for homemade)
1/2 tsp course black pepper
1 lb. thinly sliced semi-frozen beef ribeye or sirloin steak (it's easier to slice this way)
Cheese (provolone slices or Kraft Cheese Whiz)
Flour tortilla wraps
Homemade Seasoning Salt:
1/4 cup Kosher salt
4 tsps. ground black pepper
1 tsp. dried parsley
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. red pepper flakes
Directions:
Remove the steak from the freezer about 30-40 minutes before cooking to thaw a bit. This will make slicing it thin easier.
Slice the onion and bell pepper into long thin strips.
Thinly slice the steak and set aside.
Heat the oil in a skillet or flat top over medium heat.
After 1-2 minutes, add the onions and peppers and season with the S&P. Stirring occasionally until the onions start to brown slightly. Push to one side of the skillet or flat top.
TIP: We want to cook the steak on medium-low heat to avoid over cooking and so it will keep its natural juiciness.
TIP: Don't season with salt and pepper until the steak is done. Salting it at the start creates dryness and a crust which we don't want on this type of sandwich.
Add the steak and toss about for a few minutes until browned and cooked through. When there's no more visible red, it's done. Be careful to not overcook.
Combine the steak with the onions/peppers and top with your choice of cheese. NOTE: if using cheese whiz, warm in microwave per container instructions then top steak mixture and combine.
Cover if necessary and allow the cheese to thoroughly melt into the meat/onion/pepper mixture. About 1 minute.
Split the mixture into portions and turn off the heat.
Add each portion to the center of warmed tortillas then fold, tuck and roll.
Slice the tortillas in the middle on the bias (at an angle) and serve with french fries.
Enjoy!
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License: Creative Commons
Music: iphone music themes
Standard License
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Thumbnail Image: Phonto, available from Apple Store
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