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Philly Steak Sandwiches

homemade steak sandwich

Perfectly seasoned with a coarse sea salt, pepper, garlic and pepper blend… and served with grilled onions and melted provolone in a Italian roll — YUMMM!

Preparation: 5 min
Cooking: 20 min
Ready in: 25 min

Instructions

  1. Heat a large skillet over medium-high heat. Add 1 Tbsp olive oil, onions and 2 tsp Chicago Steak & Chop. Cook, stirring occasionally for 10 min or until onions are soft and caramel in color.
  2. Heat a heavy griddle pan over medium-high to high heat. Using a paper towel, wipe griddle with 2 Tbsp olive oil.
  3. Place meat on griddle in single layers, cooking it in 2 batches. Sprinkle meat with Chicago Steak & Chop. Sear and cook meat until brown but not crisp, about 1 min on each side. Just before meat is done, tenderize it by cutting it with the side of your spatula; then remove it to a warm plate.
  4. Line up your split rolls and top each with 2 slices of provolone cheese.
  5. Pile cooked meat back onto the griddle with the onions; quickly mix together with your spatula to heat through.
  6. Remove and pile 1/4 of the meat mixture on each roll. The heat from the meat and onions will melt the cheese.

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