Philly-Style Cheese Steaks
Source of Recipe
From "Williams Sonoma: Cooking at Home" by Chuck Williams
Recipe Introduction
"Philadelphians pride themselves on their cheese steak, a thinly sliced, panfried beefsteak topped with lots of melted cheese, sauted onions, and juices in a long, crusty bun. Here, that classic sandwich moves to the outdoor grill with delicious results."
List of Ingredients
◦ cup olive oil
◦ 3 tablespoons red wine vinegar
◦ 2 tablespoons minced fresh oregano
◦ 2 large cloves garlic, minced
◦ Salt and ground pepper
◦ 1 pounds hanger, skirt, or flank steak
◦ 2 Vidalia or other sweet onions, thinly sliced crosswise
◦ 6 long, crusty sandwich rolls, split
◦ 1 cups (6 ounces) shredded Cheddar cheese
Recipe
In a shallow bowl, stir together the oil, vinegar, oregano, garlic, and teaspoon each salt and pepper. Add the steak, turn to coat evenly, cover, and marinate at room temperature for 30 minutes or in the refrigerator for up to 4 hours.
Prepare a charcoal or gas grill for direct grilling over high heat. Oil the grill rack. Add the onion slices to the marinade and turn to coat both sides.
Remove the meat and onions from the marinade, and discard the marinade. Place the meat and onions on the grill rack and grill, turning once, for 6 to 8 minutes total for medium-rare steak.
Remove the steak from the grill and let rest while the onions continue to cook until golden on both sides and tender, 10 to 14 minutes total. Just before removing the onions from the grill, toast the rolls, cut sides down, on the grill.
Slice the meat against the grain and heap onto the roll bottoms. Top the meat with the cheese and onions, and close the sandwiches with the roll tops. Let stand for 1 minute, then cut each sandwich in half and serve.
Makes 6 servings
❧ Steak Types:
Hanger steak, cut from the underside of the steer, has the perfect beefy flavor and pleasingly chewy texture for this sandwich. Skirt steak and flank steak have similar qualities and either would be a good substitute here.
|
|
member logon
