Philly Cheesesteak sandwich
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Philly Cheesesteak is traditionally made with provolone cheese and green peppers bell. But with all the good cheeses we have in our region, it would be sad not to vary the pleasures. And for the color of the peppers, we are not close to that.
There are variations of this sandwich without spicy sauce but hey, is a sandwich without hot sauce, really a sandwich?
For meat, forbidden to buy it in store. Remember to provide you at a specialist next to you.
By Arnaud Oeschling
Ingredients
Recipe
Cut the onion into slices, the pepper bell into strips and the meat into thin slices. Meat is easier to cut by spending it 30 minutes in the freezer.
Grate the cheese or cut it into pieces.
Fry the onions and peppers bell over high heat in a pan with a little bit of oil. Once they have taken color, add the meat.
Let the meat cook just long enough to get some color.
Add the cheese and remove the pan from the heat.
Toast the bread.
Add hot sauce to both part of the bread and garnish with the meat.
Variants
It's a simple recipe, so instead of adding ingredients, change those already present. Choose another piece of beef, another cheese, another bread or another sauce.
Ingredients
Directions
Cut the onion into slices, the pepper bell into strips and the meat into thin slices. Meat is easier to cut by spending it 30 minutes in the freezer.
Grate the cheese or cut it into pieces.
Fry the onions and peppers bell over high heat in a pan with a little bit of oil. Once they have taken color, add the meat.
Let the meat cook just long enough to get some color.
Add the cheese and remove the pan from the heat.
Toast the bread.
Add hot sauce to both part of the bread and garnish with the meat.
