Classic Philly Cheesesteak
Meaty, cheesy and full of flavor, my New York Strip Steak Sandwiches are my version of classic Philly cheesesteaks. Cheesy and meaty, these are the perfect grub on game day or any day of the year.
- 1 pound New York strip steak, thinly shaved (have the butcher shave it for you)
- 8 ounces baby Bella mushrooms
- 1 red pepper, thinly sliced
- 1 small sweet onion, thinly sliced
- 2 tablespoons Worchestershire sauce
- 1 teaspoons soy sauce
- 1 tablespoon olive oil
- 4 steak rolls
- 12 slices provolone cheese
Sauté the vegetables in 1 tablespoon of olive oil over medium heat for about 5–6 minutes. Cook the vegetables until they have softened slightly.
Transfer to a bowl.Chop the thin slices of New York strip steak into small bite-sized pieces. Cook the steak in the pan for 5–6 minutes. Add the Worchestershire sauce and soy sauce to the meat.Return the vegetables to the pan and mix with the meat.
At this point, you can add the cheese to the mixture to combine with the steak and skip the mixture into the rolls or transfer the meat and veggies to steak rolls and placed three cheese slices on each sandwich.
If adding the cheese on top, place each sandwich under a 500° broiler for a minute to melt the cheese. Be sure to watch to make sure the sandwiches don't burn. Remove once the cheese is melted and serve.