Philly Cheesesteak
This classic Philly Cheesesteak sandwich is so delicious! It’s packed with flavor and a great way to use up your leftover roast beef.
Ingredients
MARINADE
- 1/4 cup low-sodium beef broth
- 1/2 tbsp. Worcestershire sauce
- 1/2 tbsp. Dijon mustard
- 1 tsp. cooking sherry
- 1 large clove garlic, pressed
- 1/2 tsp. Herbes de Provence tips & tricks
- 1/4 tsp. smoked paprika
- 1 lb. eye of round roast, cooked and thinly sliced
SANDWICH
- 4 hoagie buns
- 1 tbsp. olive oil
- 1 tbsp. clarified butter
- 2 cups white onions, thinly sliced (Lyonnaise cut) tips & tricks
- 1 1/2 tsp. ground Himalayan sea salt, divided
- 1 1/2 cups red peppers, thinly sliced
- 1 1/2 cups green peppers (substitute poblano), thinly sliced
- 2 cups button mushrooms, washed and thinly sliced
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 8 slices Gouda cheese (substitute Provolone cheese)
Directions
- In a bowl, add beef broth, Worcestershire sauce, Dijon mustard, cooking sherry, garlic, Herbes de Provence and smoked paprika. Whisk until well combined.
- Place roast beef slices in a large re-sealable plastic bag and pour on the marinade. Close the bag and shake it around to coat the beef.
- Place the bag in a pie plate and chill for 2 hours.
- A couple hours later, slice the buns like a hot dog (not completely) and place them on a baking sheet. Transfer under the broiler for 2 minutes.
- Remove the buns from the heat and let them cool off.
- Take the marinated beef out of the fridge and let it get back to room temperature.
- In a large skillet over medium heat, add olive oil and butter.
- When hot, add onions and 1 tsp. ground sea salt. Stir well, reduce the heat to medium-low and cook slowly for 10 to 12 minutes or until caramelized and soft, stirring often.
- Stir in the peppers and sauté for 4 minutes.
- Add the mushrooms and season generously with freshly ground black pepper; stir well.
- Increase the heat to medium and cover with the lid; cook the veggies for 4 minutes. Halfway through cooking, give another good stir.
- Using a slotted spoon, transfer the veggies to a bowl and set aside.
- Add the beef including the marinade and evenly spread the slices out. Cover and warm up the meat, about 2 to 3 minutes.
- To assemble the sandwiches, place slices of beef to cover the bottom portion of the bread. Top with a nice layer of vegetable mixture and add a couple slices of cheese per sandwich.
- Place them on a baking sheet open-face and transfer the buns under the broiler until the cheese is melted, about 3 minutes. Serve immediately.