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Philly Cheesesteak Sandwich


  • 4 crusty Italian Sub rolls (each approximately 6 long)
  • 1 Tbsp. olive oil
  • 10 ounces frozen steak (round or sirloin), partially thawed
  • 1 Tbsp. olive oil
  • salt, pepper
  • 1 yellow onion, chopped
  • 1 green pepper, chopped
  • 1 clove garlic, crushed
  • 2 Tbsp. olive oil
  • 3/4 cup grated mozzarella cheese
  • 1-cup marinara sauce (canned)


In large skillet, heat 1 Tbsp. olive oil until hot. Put sub rolls, split side down, in hot oil until crispy-brown on cut side only. Repeat until all four rolls are toasted and set them aside. Slice partially thawed steak into very thin (1/4 inch) strips. This is much easier to do when the steak is frozen than if fully thawed. Heat 1 Tbsp. olive oil in skillet, add steak and cook over medium high heat for 5-7 minutes until cooked through and just beginning to brown. Salt and pepper steak strips to taste and set aside. Keep them warm in skillet or on a plate. Heat 2 Tbsp. olive oil in a skillet. Saute onion, pepper and garlic slowly over low heat until onions are very soft and beginning to caramelize, about 5 minutes. Grate the cheese. Heat the marinara sauce on the stovetop or in the microwave. Assemble sandwiches: Pile 1/4 of steak strips on a toasted sub roll. Top with 1/4 of onion/pepper mixture, 1/4 of the grated cheese, and 1/4 of the marinara sauce. Repeat for all four sandwiches. Serve with Italian pickled peppers.

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