In article >, chet >
wrote:

> Lately I have been getting to like cheese steak hoagies, so I am doing
> some reading on making them at home, I have a few questions, I read
> where the meat is simmered in a crock pot with onions and then some are
> made on the stove top in a fry pan, I was looking around in local
> supermarkets and wholssale food stores that are open to the public for
> some frozen steaks for making cheese steak hoagies, or would it be
> better to look for pcs of rib eye and slice it thin and fry it. any
> suggestions would be appreciated on my road to making a good cheese
> steak hoagie


here's how I make mine.:

Philly Cheesesteak

2 cup diced green bell peppers (or green yellow mix)
1 cup coase diced onion
2 cloves garlic, pressed or minced
2/3 tsp fresh ground pepper, coarse grind recommended
1 tsp dried thyme
1 tsp dried savory
2/3 cup chardonnay or other dry white wine of choice
1 1/4 lbs very lean beef of choice, sliced very thin (see note 1)
4 slices (1 ounce each) provolone cheese
4 slices (1 ounce each) swiss cheese
8 large buns of choice - hamburger, kaiser, hoagy, pretzel - whichever
type of buns you prefer (see note 2)

Heat non stick skillet until a drop of water just bubbles. Spray with
non-stick oil spray and toss in green peppers. Stir to saute about
three minutes, then add onions. Continue to saute until onions start to
get tender, another two to three minutes.

Add garlic and pepper. Continue stirring and sauteing until you can
detect the garlic aroma, thirty seconds or so.

Stir in thyme and savory, and immediately add wine. As wine starts to
bubble, you may choose to flambe for the fun of it, particularly if you
have an audience, but it is not neccesary. Quit stirring and allow the
wine to reduce to nearly gone.

Spread out vegetable blend to evenly cover skillet. Lay out meat to
cover entire bed of vegetables. Allow meat to steam saute (white castle
style) until meat edges show hints of doneness. Start stirring the meat
until all signs of pink are gone. Take off heat and push mixture to one
side of pan. Set pan on an angle off a cold burner and allow juices to
drain to lower edge of pan. Use a baster to remove as much liquid as
possible.

Return pan to high heat and smooth out mixture evenly over entire pan
surface. As mixture starts to bubble and/or sizzle, lay out cheese
slices alternating and just overlapping. Tear slices as needed to fill
in gaps. Remove from heat and allow residual heat to just melt the
cheese.

Give a sloppy stir to swirl melted cheese as you spoon up mixture onto
buns so that each sandwich gets some of both cheeses.


Note 1 - If your not comfortable with your knife skills to hand slice
the raw meat to wafer thin, an admitted challenge I am not the best at,
throw your beef in the freezer for 20 minutes to harden slightly, then
slice it on a home deli slicer set to roughly 1/16 of an inch thick.


Note 2 - Sandwiches like this deserve a bun with some real flavor, but
some people prefer a simple white hamburger bun. There is no wrong
answer to this option.