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Saturday, August 11, 2012

Cheese Steak

Ribeye Steak (sliced extremely thin)
Cheese Wiz
Steak or Hoagie Roll (See our story about Philadelphia’s Famous Amoroso Rolls Below*)
Vegetable Oil (I use canola oil)

Put Ribeye Steak in the freezer for about 1-2 hours. When the meat is very cold and slightly firm, slice the meat very, very thin against the grain. Figure on about 4 oz of meat per sandwich. Cook the ribeye on an oiled griddle. If you do not have a griddle, heat about 1 tablespoon oil in a cast iron skillet or non-stick frying pan and cook ribeye. Meat will cook quickly and you will need to saute it around the pan. Season with salt and pepper if desired. Heat the Cheese Wiz in a double broiler or microwave oven. Put the meat into the roll, top with the Wiz and enjoy

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