I have been on the hunt for the perfect recipe for Philly Cheesesteaks for a while now and I think I have finally found it.
Part of what makes these so amazing is the marinade that the meat bathes in before cooking. It just helps to enhance the flavor of the beef. It turns out oh so magnific (said with a french accent)!
Now the trick to being able to slice the beef thin is to partially freeze it before slicing it. It allows you to get those slices to be thin. Just place it in the freezer for about 45 minutes and the slice.
- 2 Tbsp dijon mustard
- 2 Tbsp balsamic vinegar
- 2 Tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp thyme
- 1/2 tsp parsley
- 1 1/2 lb top sirloin steak, sliced thin***see note
- olive oil
- 1 sliced onion
- 1 sliced green bell pepper
- 1 sliced red bell pepper
- 4–5 soft hoagie rolls
- 8–10 slices provolone cheese
- In a gallon sized ziploc bag, add the mustard, vinegar, Worcestershire sauce and seasonings. Seal and knead the bag to combine the ingredients. Add in the sliced beef and marinate from 6 hours to overnight.
- in a skillet, add in some olive oil. Then add in onion and peppers and cook until tender. Remove to a plate and set aside.
- Now remove the steak from the marinade and add to the skillet. Cook undisturbed for a minute. Then stir to cook until no longer pink. This just takes a few minutes. Add the onion/peppers back in and warm.
- Open hoagie rolls and place on a baking sheet. Top each roll with 2 slices of cheese. Broil until cheese is melted and rolls are toasted.
- Sere rolls topped with beef mixture. Makes 4-5 sandwiches.
Place the beef in the freezer for 45 minutes and then slice.
Recipe adapted from Carlsbad Cravings.