How To Create The Perfect Philly Cheesesteak Thermoworks Bring on the bread. "you want a sub size roll that's split," says mclaughlin. "something with a bit of crust on the outside with a soft interior." lightly toast your bread, being careful to keep both halves connected. this connection makes it easy to neatly scoop the meat and other toppings into the roll. Add bell peppers and onion; season with salt. cook, stirring often, until caramelized, 12 to 15 minutes. transfer bell peppers and onion to a plate. step 2 in same skillet over medium high heat.
How To Make Philly Cheesesteak Philly Cheesesteak The Perfect Season the steak with 1 teaspoon of salt and sear for 1 to 2 minutes, gently stirring, until the steak is cooked though and beginning to caramelize. turn off the heat and lay the slices of provolone directly on the steak. cover the skillet with a lid and wait for about 1 minute while the provolone melts. Remove the steak from the freezer and slice crosswise into very thin (1 8 inch thick) strips. season the steak with 1 2 teaspoon of the salt, and 1 4 teaspoon of the pepper; set aside. sauté the onion and bell peppers. heat 1 tablespoon of oil in a large skillet over medium high heat until shimmering. Preheat your oven to 250 degrees. in a skillet over medium high heat, saute the onions, bell peppers, & mushrooms in the butter. set aside. wipe out the pan, and return to high heat add the ribeye steak & season with either salt & pepper or steak seasoning. cook for a couple of minutes. On medium high heat, saute shaved beef until fully cooked (no pink and slightly crispy). to break apart beef, use two spatulas to tear beef apart into small pieces. if toasting roll, add roll (cut side down) to griddle until crispy and golden. divide beef into 8 oz sections and top with american cheese.
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