Philly Cheese Steaks

Philly Cheese Steaks

AuthorDale's Sauces, Inc.

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DifficultyIntermediateYields48 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 16 Boneless rib-eye steak, about 3/4" thick
 3.50 tsp Dale's Seasoning, divided
 2 tbsp Vegetable oil
 1 Green bell pepper, core and seeds removed, thinly sliced
 1 Small yellow onion, peeled and thinly sliced
 1 cup Heavy cream
 6 Slices (about 3 oz) of Swiss cheese torn into 1" pieces
 0.25 cup Freshly grated parmesan cheese
 4 6" hoagie or po' boy rolls, split on the long side, toasted
 0.25 cup Mayo

1

Place the steak in the freezer for 30 minutes to firm up.

2

Cut off any large, visible pieces of fat, then slice cross-wise (against the grain), as thinly as possible.

3

Heat a large skillet over medium heat.

4

Add 1 tablespoon vegetable oil, then the peppers, onions and 1 teaspoon Dale’s seasoning.

5

Cook until softened and just beginning to caramelize, about 6 minutes.

6

Push the vegetables to the side of the skillet, then add the remaining vegetable oil to the pan, then add the steak and 1 tablespoon Dale’s Seasoning.

7

Cook about 5 minutes, stirring occasionally, just until the outsides are brown and some of the meat is still slightly pink.

8

Stir the vegetables and remove from heat.

9

Meanwhile, place a small saucepan over medium heat.

10

Reduce the cream by ½, 9-10 minutes.

11

Reduce heat to low, add the cheeses and whisk well to combine.

12

Remove from heat, cover and hold warm.

13

In a small bowl, whisk the mayonnaise with the remaining ½ teaspoon Dale’s seasoning.

14

Divide the mayonnaise and the meat mixture evenly between the rolls.

15

Top with cheese sauce and optional banana peppers.

16

Serve immediately.

Category

Ingredients

 16 Boneless rib-eye steak, about 3/4" thick
 3.50 tsp Dale's Seasoning, divided
 2 tbsp Vegetable oil
 1 Green bell pepper, core and seeds removed, thinly sliced
 1 Small yellow onion, peeled and thinly sliced
 1 cup Heavy cream
 6 Slices (about 3 oz) of Swiss cheese torn into 1" pieces
 0.25 cup Freshly grated parmesan cheese
 4 6" hoagie or po' boy rolls, split on the long side, toasted
 0.25 cup Mayo

Directions

1

Place the steak in the freezer for 30 minutes to firm up.

2

Cut off any large, visible pieces of fat, then slice cross-wise (against the grain), as thinly as possible.

3

Heat a large skillet over medium heat.

4

Add 1 tablespoon vegetable oil, then the peppers, onions and 1 teaspoon Dale’s seasoning.

5

Cook until softened and just beginning to caramelize, about 6 minutes.

6

Push the vegetables to the side of the skillet, then add the remaining vegetable oil to the pan, then add the steak and 1 tablespoon Dale’s Seasoning.

7

Cook about 5 minutes, stirring occasionally, just until the outsides are brown and some of the meat is still slightly pink.

8

Stir the vegetables and remove from heat.

9

Meanwhile, place a small saucepan over medium heat.

10

Reduce the cream by ½, 9-10 minutes.

11

Reduce heat to low, add the cheeses and whisk well to combine.

12

Remove from heat, cover and hold warm.

13

In a small bowl, whisk the mayonnaise with the remaining ½ teaspoon Dale’s seasoning.

14

Divide the mayonnaise and the meat mixture evenly between the rolls.

15

Top with cheese sauce and optional banana peppers.

16

Serve immediately.

Philly Cheese Steaks