Today's Flavor with Chef Nikki Shaw
Fun Friday: Philly Cheese Steaks
2 pounds rib-eye steak
2 tablespoons olive oil
1⁄2 cup onion, thinly sliced
seasoned salt, to taste
pepper, to taste
8 slices American or Provolone cheese 4 hoagie or Italian sandwich rolls
Wrap steak in plastic wrap & put it in the freezer for 30-45 minutes, this makes it easier to slice into very thin pieces. Remove the plastic wrap & thinly slice the steak.
In a large skillet, heat oil then sauté onions for 5 minutes on medium-high heat. Remove onions from the pan & set aside. Add steak to the hot pan & break up the meat with two spatulas as it cooks. Season the meat with seasoned salt & pepper. Cook until all of the pink is gone, about 4-5 minutes.
Place cheese over the steak to melt then mix it into the meat. Warm the buns in the oven. Place meat mixture on the bun then add: mayo, ketchup & onions.
servings: 4 / prep time: 50 minutes / cook time: 10 minutes