Philly Cheesesteak Sandwiches

 Philly Cheese Steak Sandwiches

Prep 1 hr (includes freezing)   Cook 20 min   *Takes a while to make

Serves 4

Ingredients

2 lb skirt steak (do not substitute)

4  8-inch soft Italian sub rolls

2 tbsp vegetable or canola oil

1/2 tsp  salt

1/8 tsp pepper

1/4 cup grated Parmesan cheese

8 slices (8 oz) white American cheese

Optional

thinly sliced green bell pepper & sweet onion, sautéed

Instructions

1. Trim fat from the steak. Slice crosswise with the grain into 3-inch-wide strips. Freeze on a plate until very firm, about 1 hour.

2. Shave the frozen steak as thinly as possible against the grain. Mound the meat and chop coarsely 10–20 times.

3. Heat oven to 400°F. Split rolls, place on a baking sheet, and toast until lightly browned, 5–10 minutes.

4. Heat 1 tbsp oil in a 12-inch nonstick skillet over high heat until just smoking. Add half the meat in an even layer and cook without stirring until well browned, 4–5 minutes. Stir and cook until no longer pink, 1–2 minutes. Transfer to a colander to drain. Wipe skillet clean and repeat with remaining oil and meat.

5. Return skillet to medium heat. Drain excess moisture from the meat, return meat to skillet, and season with salt and pepper. Cook, stirring constantly, until warmed through, 1–2 minutes.

6. Reduce heat to low. Sprinkle Parmesan over the meat and lay American cheese slices on top. Let melt about 2 minutes, then fold the cheese thoroughly into the meat.

7. Divide the cheesy meat evenly among the toasted rolls and serve hot.