Mushroom Philly Cheesesteaks
hey fans, yesterday night I felt like a philly cheesesteak, but I didn't want to eat out. instead made these quick and easy mushroom philly cheesesteaks from Michael symon's 5 in 5 volume 2. its the most hearty and delicious sandwich originated from the east coast. so this takes less than 30 minutes to make and I agree with Rachael ray 100 % so its a fast meal and delicious too! so enjoy this recipe
Mushroom philly cheesesteaks
from Michael symon's 5 in 5 for every season cookbook
1 lb very thinly sliced rib eye
kosher slat and ground black pepper
4 tbl evoo
2 cups sliced stemmed baby bella mushrooms
1 large sweet onion thinly sliced
8 slices provolone cheese
1 baguette cut into 4 pieces and toasted
method
put a large grillpan over high heat (or cast iron pan) season steak on both sides with salt and pepper (one side first) pour 2 tbl of olive oil into the pan and place steak season side down and then season the other side as you sear the chicken, cook without moving for 1 minute per side. remove meat to a platter allow to sit to relax their juices.
to the same pan add remaining 2 tbl oil followed by mushrooms and onion.season with salt and pper and cook until veggies are soft and caramelized about 4 minutes. arrange veggies into the pan to create one single pile. in second pile add the steak and cook for 2-3 minutes or until no more pink inside but still tender.
made to order use a omelet pan to make individual servings use a couple of scoops of meat and veg mixture and cook until heated through add a slice or two of provolone cheese. add 2 tbl water under the pan and cover with a pasta pot lid and cook until cheese is melted and beef is heated through 30 seconds. using a spatula stuff each pile onto a baguette and serve.
in my house I like mayo my dad likes a combo of mayo and mustard. be your boss with the meat and the sauce. simple
from Michael symon's 5 in 5 for every season cookbook
1 lb very thinly sliced rib eye
kosher slat and ground black pepper
4 tbl evoo
2 cups sliced stemmed baby bella mushrooms
1 large sweet onion thinly sliced
8 slices provolone cheese
1 baguette cut into 4 pieces and toasted
method
put a large grillpan over high heat (or cast iron pan) season steak on both sides with salt and pepper (one side first) pour 2 tbl of olive oil into the pan and place steak season side down and then season the other side as you sear the chicken, cook without moving for 1 minute per side. remove meat to a platter allow to sit to relax their juices.
to the same pan add remaining 2 tbl oil followed by mushrooms and onion.season with salt and pper and cook until veggies are soft and caramelized about 4 minutes. arrange veggies into the pan to create one single pile. in second pile add the steak and cook for 2-3 minutes or until no more pink inside but still tender.
made to order use a omelet pan to make individual servings use a couple of scoops of meat and veg mixture and cook until heated through add a slice or two of provolone cheese. add 2 tbl water under the pan and cover with a pasta pot lid and cook until cheese is melted and beef is heated through 30 seconds. using a spatula stuff each pile onto a baguette and serve.
in my house I like mayo my dad likes a combo of mayo and mustard. be your boss with the meat and the sauce. simple
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