The one sure thing about cheesesteaks is that no two people agree on them exactly. And making them at home is never going to be the same as eating one in a classic Philly cheesesteak joint, unless you have a butcher shave a piece of rib-eye into the exquisitely thin slices. Otherwise, you have two choices: firm up the raw meat slightly by freezing it for 30 minutes before slicing it as thin. Or, use a pound of thin-sliced rare deli roast beef, cut into small pieces. It won’t be as tasty as starting with raw beef, but you can add some extra cheese and your guests will not complain! Cheez Whiz makes a very authentic tasting sandwich, but you can also use slices of American or provolone cheese, if you prefer.
|3 Tbsp. vegetable oil||4 soft sub or hoagie rolls, partially split|
|1 large yellow onion, thinly sliced||1 8-ounce jar Cheez Whiz|
|1 lb. rib-eye, sliced as thin as possible (OR thin-sliced rare deli roast beef)||1 large red or green bell pepper, thinly sliced|
In a large skillet or on a griddle, heat 2 tablespoons of the oil over medium heat and cook the onions and peppers until they are tender and golden brown, about 8 minutes.
While the vegetables cook, heat the Cheez Whiz in a bowl in the microwave just until warm, 1 to 2 minutes. Stir and set aside.
Remove the vegetables to a dish and add the extra tablespoon of oil to the pan. Increase the heat to medium-high and sear the beef quickly, until lightly browned, turning and flipping it frequently with a spatula. If you’re using sliced cheese, divide the meat into four heaps in the pan and lay a couple slices cheese over each mound for a moment or two, just until the cheese starts to melt.
Divide the meat among the four split rolls. Heap on the onions and peppers, and spoon Cheez Whiz onto each sandwich.
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