If I had to choose my favorite sandwich of all time, it would be a Philly cheesesteak. Charles laughs at me because if we go into a sandwich or sub place to eat, I almost always choose a Philly cheesesteak. I love the combination of meat and cheese, onions and maybe some peppers on a crusty roll, dripping with butter. Not good for the waistline, but oh so good!
And they're easy to make at home, too. You can control how much butter, if any, you wish to use to cut down on calories and fat. But don't ever leave out the onions. Ever.
Here's what you need:
1 lb thinly sliced round steak, cut into strips
1 onion, sliced into rings
2 TBSP worchestershire sauce
4 slices provolone cheese
4 crusty sandwich rolls
After you slice the meat into small strips, sprinkle with seasoned salt and set aside. This is the seasoning I use, Emeril's Baby Bam Seasoning. I'll post the recipe below.
Melt some butter in a pan and cook up the onions until they're soft and brown. I like them really browned!
Add a little more butter to the pan and fry up the sliced steak.
Cook until no longer pink. Stir in the worchestershire sauce, making sure all the meat gets coated.
Split the sandwich rolls and spread a little butter on both sides. Pop into a 400 degree oven for a few minutes until the butter is melted and the buns are a little crisp. Load up with meat.
Layer the onions and provolone cheese on top. Stick back into the oven until the cheese is melted and gooey. This will only take a few minutes.
These are so yummy! Even the kids like them, though Mr. Lego has me leave off the cheese for him. He has this thing about no cheese on sandwiches.
Here's the recipe for Emeril's Baby Bam Seasoning. I use it on fries, all kinds of meats, even baked potatoes. It's really flavorful.
Combine the following:
3 TBSP paprika
2 TBSP coarse salt
2 TBSP dried parsley
2 teas garlic powder
2 teas onion powder
1 teas dried oregano
1 teas dried basil
1 teas black pepper
1/2 teas celery seed
Store in a small bowl or jar.